Cranberry Walnut Salmon

This is from Jamie Geller's 'Quick and Kosher: Meals in Minutes'. This looked very festive and tasted great!

• Ready In: 30 mins
• Serves: 8

Ingredients

•  cooking spray
•  salmon fillet
• 2  tablespoons kosher salt
• 1  tablespoon paprika
• 2  teaspoons ground cumin
• 1⁄2 teaspoon ground cinnamon
• 1  pinch ground nutmeg
• 1⁄2 cup walnuts, coarsely chopped
• 1  tablespoon olive oil
• 1  small shallot, finely chopped
• 1⁄2 cup  squeezed  orange juice
• 1⁄4 cup honey
• 1⁄2 cup craisins
• 1⁄8 teaspoon cayenne pepper

Directions

1. Preheat oven to 375 degrees F. Lightly spray a jelly-roll pan with cooking spray.
2. In a bowl, mix salt, paprika, cumin, cinnamon, and nutmeg. Rub spice mixture on each piece of salmon.
3. Place filets on prepared pan. Bake 15-20 minutes or until salmon is opaque and flakes easily with a fork.
4. For cranberry walnut topping: Toast nuts in a small saucepan over medium heat for 5 minutes, stirring continually until lightly brown and fragrant. Remove from pan and set aside.
5. Heat oil in a small saucepan over medium heat. Add shallots and cook for 1 minute.
6. Reduce heat to low. Add orange juice and honey; cook about 10 minutes or until sauce is thickened and syrupy. Add craisins and cayenne; stir until combined. Remove from heat, add nuts and spoon onto salmon pieces.
7. Suggested serving on a bed of spinach that has been sauteed with olive oil and garlic until wilted and tossed with lemon zest, salt, and pepper.