{"id":27696,"date":"2012-12-18T20:14:32","date_gmt":"2012-12-19T01:14:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27696"},"modified":"2012-12-19T10:11:28","modified_gmt":"2012-12-19T15:11:28","slug":"orange-paprika-salmon%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%83%91%e3%83%97%e3%83%aa%e3%82%ab%e9%a2%a8%e5%91%b3%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27696&lang=en","title":{"rendered":"Orange Paprika Salmon
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Orange Paprika Salmon<\/strong>
\nDecember 18, 2012<\/em><\/p>\n

Here is the roasted salmon I made for lunch today. I love one pan dish like this. Place everything in a pan, and generously sprinkle orange zest and paprika, plus olive oil, salt, pepper, and thyme sprigs. It’s so easy and the kitchen smells great while cooking in the oven. Serve everything, salmon, tomatoes, potatoes, and green olives, red onion, with vinaigrette made from red wine vinegar, olive oil, agave syrup, salt, and pepper. I cooked tofu along with the salmon for my hubby who likes to stay on a plant-based diet as much as possible.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Orange Paprika Salmon December 18, 2012 Here is the roasted salmon I made for lunch today. I love one pan dish like this. Place everything in a pan, and generously sprinkle orange zest and paprika, plus olive oil, salt, pepper, and thyme sprigs. It’s so easy and the kitchen smells great while cooking in the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,9,20],"tags":[],"class_list":["post-27696","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-seafood","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27696"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27696\/revisions"}],"predecessor-version":[{"id":27715,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27696\/revisions\/27715"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}