This dish has a really delicious sauce/coating, one of the best salmon recipes I’ve tried (and since I’m a pescatarian that’s on Perricone I’ve tried a LOT!) this sauce completely transforms the taste of the salmon. This is a Perricone recipe, which is wheat free, gluten free and dairy free.
- 1/4 cup fresh orange juice
- 2 tablespoons & 1 teaspoon olive oil
- 2 teaspoons fresh thyme leaves
- 2lbs wild salmon fillets
- 1 tablespoon mild cooked paprika
- 1 teaspoon saigon cinnamon
- 1 teaspoon grated orange zest
- 1/2 teaspoon sea salt
Mix the orange juice, 2 tablespoons olive oil and 1 teaspoon of thyme in a small bowl. Put the salmon in a large glass baking dish add the marinate, cover and refrigerate for 30 minutes. Preheat the oven to 200 degrees celsius, line a baking dish with foil and grease the foil. Mix the paprika, cinnamon, orange zest, sea salt and remaining thyme in a small bowl. Remove the salmon from the marinade and put it in the baking dish. Rub the smoked paprika mixture evenly over the salmon . Roast for 10-15 minutes then serve.