A highlight of my trip to the West Coast was last night's potluck with friends, the perfect prelude to a weekend of Independence Day festivities. Instead of grilling outside where a relentless heat wave was keeping evening temperatures stuck in the 80s, we gathered around the dining room table in the air conditioning.
Our hostess had decided on salmon, which struck me as a very New England thing to serve on the eve of the 4th of July. So to complete the picture, I brought fresh steamed peas that I'd purchased at the local farmers' market and shelled myself – another very New England thing to do. Peas and salmon: if there was ever a typical Maine menu for our national holiday, it was served last night in Southern California.
¼ cup orange juice
2 Tablespoons olive oil
2 teaspoons dried thyme leaves
2 pounds salmon fillets cut into 8 pieces
1 Tablespoon brown sugar
1 Tablespoon smoked paprika
1 teaspoon cinnamon
1 teaspoon grated orange peel
½ teaspoon sea salt
Mix orange juice, oil, and 1 teaspoon of the thyme in a
small bowl. Place salmon in a large glass dish and add the marinade, turning to
coat both sides. Cover and refrigerate for at least 30 minutes, or longer for
extra flavor.
Mix sugar, smoked paprika, cinnamon, orange peel, remaining
teaspoon of thyme, and sea salt in a small bowl. Remove salmon from the
marinade, and place in a greased foil-lined baking pan. Discard any remaining
marinade. Rub top of salmon evenly with the smoked paprika mixture.
Roast salmon in a pre-heated 400º oven for 10-15 minutes or
until fish flakes easily with a fork.
Serves 8.
Merrill Williams is the publisher of Maine Food & Lifestyle magazine.
