You simply can't beat salmon from the Pacific Northwest waters. Family and friends go salmon fishing all the time and share their bounty. Inspired by the flavors of a Mexican mole, I came up with this blend for salmon and it is a perfect accent to this wonderful fish. —Ann Marie Eberhart, Gig Harbor, Washington
Ingredients
- 1/2 cup orange juice
- 4 salmon fillets (4 ounces each)
- 1 tablespoon packed brown sugar
- 2 teaspoons sugar
- 1 teaspoon baking cocoa
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium navel orange, thinly sliced
- 4 tablespoons butter, melted
Description
- Preheat oven to 400°. Pour orange juice in a shallow dish; add salmon, skin-side up. Let stand at room temperature 15 minutes.
- Meanwhile, in a small bowl, stir together sugars, cocoa powder, cayenne, cinnamon, salt and pepper. Place salmon, skin-side down, on a parchment-lined baking sheet. Rub with spice mixture. Top salmon with an orange slice; brush with melted butter. Bake until fish flakes easily with a fork, 20-25 minutes.
