GINNA PARSONS: Seasoning adds citrus to salmon

By Ginna Parsons/NEMS Daily Journal

Anytime I have an opportunity to order fresh salmon in a restaurant, I jump at the chance. There is just something about this meaty, buttery fish that draws me in every time.
I didn’t always like salmon, perhaps because the only way I was ever exposed to it as a child was in the form of a salmon croquette, which are not my favorites. The first time I ever ate a “real” salmon steak I was at a girlfriend’s house in Jackson and I was probably in my early 20s.
When my husband and I were on our honeymoon in Charleston, S.C., almost 20 years ago, we ate at a small cafe in the historic district that served grilled salmon over mixed salad greens drizzled with raspberry vinaigrette.
It was heaven, and very easy to duplicate at home. That recipe was our go-to salmon dish for years.
Over the past decade though – since I’ve been the food editor – we’ve been experimenting at home with different salmon recipes. Close to 100 percent of them turn out well; it’s just really hard to mess up fresh salmon.
A couple of weeks ago, I tried a new recipe, largely because I got a “care package” in the mail from McCormick. In it was a new product called Fiesta Citrus Seasoning, and on the inside of the label was this recipe for Fiesta Citrus Salmon.
I had everything at home except the salmon, so I ran by the grocery store and picked up some fillets. I prepared the recipe exactly as directed and I must say, this may be my new favorite salmon dish.
To serve, I put a few spoonfuls of wild rice on each plate and topped that with four or five spears of roasted asparagus and then put the salmon on top. We’re talking restaurant-quality here.

Fiesta Citrus Salmon
1⁄4 cup orange juice
2 tablespoons olive oil
2 tablespoons McCormick Salt-Free Fiesta Citrus Seasoning, divided
2 tablespoons packed brown sugar, divided
4 (6-ounces) salmon fillets
Mix juice, oil and 1 tablespoon each of 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.
Preheat oven to 400 degrees. Mix remaining 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. Or, grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.
Serves 4.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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