Orange Smoked Paprika Salt Recipes

BEEF RIBS WITH ORANGE AND SMOKED PAPRIKA SAUCE

Steps:

• Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
• Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.

SMOKED PAPRIKA SALT

Steps:

• COMBINE equal amounts of popcorn salt and smoked paprika in a small jar or shaker. Keep handy to sprinkle on popcorn and vegetables.

SMOKED PAPRIKA SALMON WITH SPINACH

Steps:

• Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
• Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
• Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.