I sort of noticed our freezer the other day and I thought, what makes one think there are cooks round here? I usually print up a recipe which I am planning to prepare in the near future.
It’s difficult to get a proper shot because there is so little room between the freezer and the stove, especially with the new one which doesn’t fit into the space properly. In case you can’t tell, these are all recipes. The fridge looks much the same. I guess you will also realise we have been to Disney!!!
Being Friday it's a good day for a fish recipe. This is a McCormick’s recipe so obviously they use their own seasonings.
Sweet 'n Smoky Salmon with Orange Salsa
1/4 cup orange juice
2 tablespoons olive oil
2 tablespoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning , divided
2 tablespoons packed brown sugar, divided
1 pound salmon fillets
Orange Salsa:2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces
2 tablespoons finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
1/2 teaspoon McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning
- For the Salmon, mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
- Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
- Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.