This flavorful recipe combines skin-saving antioxidant superstars salmon, paprika, and watercress for a delicious dish perfect for a perfect spring entree.
Smoked Paprika-Roasted Salmon with Wilted Watercress
Ingredients
- ¼ cup fresh orange juice
- 2 tablespoons plus 1 teaspoon olive oil
- 2 teaspoons fresh thyme leaves
- 2 pounds wild salmon fillets
- 1 tablespoon mild smoked paprika
- 1 teaspoon Saigon cinnamon (available at most supermarkets)
- 1 teaspoon grated orange zest
- ½ teaspoon sea salt
- 3 bunches B&W watercress
Preparation
- Mix the orange juice, the 2 tablespoons oil, and 1 teaspoon of the thyme in a small bowl. Place the salmon in a large glass baking dish, add the marinade, and turn to coat well. Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F. Line a baking dish with foil and grease the foil.
- Mix the paprika, cinnamon, orange zest, sea salt, and remaining 1 teaspoon thyme in a small bowl.
- Remove the salmon from the marinade and place it in the prepared baking dish; discard any remaining marinade. Rub the smoked paprika mixture evenly over the salmon. Roast in the oven for 10 to 15 minutes, or until the fish flakes easily with a fork.
- Wash and trim the watercress. Heat the remaining teaspoon oil, add the watercress, and cook, stirring, for 2 minutes or until wilted. Serve the salmon over the watercress.
What is your favorite antioxidant-rich entree recipe?
I have read that Saigon Cinnamon has a larger % of
coumarin than Ceylon Cinnamon. Have you found this
to be true or is it just a scam?
Sources of spices and oils can cause the nutritional profile to vary slightly. More importantly is how fresh the spices are and how they are stored. Old and improperly stored spices can have much lowered anti inflammatory activity.