[Southern Belle 2067]

1/2 Tbsp. orange zest
1/4 cup fresh orange juice
2 Tbsp. fresh lemon juice
4 salmon fillets with skin
1-1/2 Tbsp. firmly packed brown sugar
1/2 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. cayenne
1 medium lemon, quartered


Preheat oven to 425*F.

Set aside orange zest aside in a small bowl.

In a large plastic bag, combine orange juice and lemon juice. Rinse salmon and pat dry with paper towels. Add to juice mixture, seal the bag. Turn several times to coat evenly. Refrigerate for 30 minutes, turning occasionally.

Stir brown sugar, paprika, curry powder, salt, cinnamon and cayenne into orange zest. Set aside.

Lind a baking sheet with non-stick aluminum foil.

remove salmon from marinade. Discard marinade. Arrange salmon with skin side down on baking sheet. Rub brown sugar mixture over salmon.. Bake for 14 minutes, or until salmon flakes easily when tested with a fork.

To serve, use a metal spatula to lift salmon from skin. Place salmon on plates. Serve with lemon wedges to squeeze over salmon