Citrus Salmon with Orange Relish
- ¼ cup orange juice
- 2 T. olive oil
- 1 ½ t. dried thyme leaves, divided
- 4 salmon fillets, about 1 pound
- 1 T. brown sugar
- 1 t. paprika
- ½ t. salt
- ½ t. grated orange peel
- 2 small oranges, peeled, sectioned and cut into ½-inch pieces
- 2 T. chopped sweet red pepper
- 1 T. honey
- 1 T. chopped red onion
- 1 T. minced fresh parsley
- ½ t. ground ginger
In a small bowl, combine orange juice, olive oil and 1 t. thyme. Place salmon in a large, resealable bag and pour orange juice mixture over salmon. Seal bag and turn to coat. Refrigerate at least 30 minutes.
In a small bowl, combine brown sugar, paprika, salt and remaining ½ t. of thyme. Remove salmon from marinade; discard marinade. Rub salmon evenly with paprika mixture. Place salmon on a foil-lined baking pan. Bake at 400 F for 10 to 15 minutes or until fish flakes easily with a fork.
For relish, combine all ingredients in a bowl. Cover and refrigerate until ready to serve. Serve salmon with orange relish.
Charlotte Rymph, Monterey, Indiana