Espresso Rubbed Salmon Filet

We're cooking Espresso Rubbed Salmon Filet with Chef John Granata of Camille's.

Ingredients:
4- 8oz. pscs. Wild Salmon Filets (skin on)
½ cup orange juice
1 tsp. orange zest
1 tbsp. brown sugar
½ tsp. granulated garlic
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. fresh thyme (chopped)
1 tsp. parsley (chopped)
2 tbsp. instant espresso powder
¼ cup extra virgin olive oil
 

Steps:
Line a large casserole dish with aluminum foil and preheat oven to 400 degrees.

In a bowl mix all ingredients except fish. Wisk together well.

Lay fish skin side down. Rub the top of the salmon liberally with mixture and pour remaining mix over. Let marinade in refrigerator for 30 minutes.

Bake for 15 to 20 minutes or until browned. Serve with sautéed spinach.