Six more weeks. Or so the groundhog says. Even if you don’t believe in the prognostications of small mammals and simply look at the calendar, there’s one conclusion that’s pretty undeniable: Spring is still a long ways away. So there are many gray days yet to come.

In the midst of this monotone month, we need to spice things up — and to add some bright color to our midwinter blues, while we’re at it. So what could be better than the appearance on the grocers’ spice shelves of a new version of an old standby: paprika?

“Paprika?” you ask. Yes, paprika. Or perhaps more accurately, “si, pimenton.” Because what’s newly available in these parts is the smoky, savory paprika that’s been a significant spice in Spanish cuisine since the 17th century. This ain’t the basically tasteless stuff your grandma sprinkled on deviled eggs. No, this beautiful bright red powder adds a superb, yet subtle smoky flavor to all manner of foods.

Tradition has it, according to the folks at LaTienda.com, that in the fall entire families go out into the fields “to harvest the little peppers and place them in drying houses where they are smoke-dried with oakwood.” It has to be oak if the genuine pimentón de la vera is to have its typical taste. The peppers are turned every day for two weeks by hand, then  milled by electrically powered stone wheels, which must turn very slowly since friction heat affects the color and flavor. The La Vera pimenton produced by these methods comes in three varieties: sweet and mild (dulce); bittersweet medium hot (agridulce) and hot (picante).

This tasty tradition, or a variation on it, is becoming widely available in the U.S. as mainstream spice purveyor McCormick markets its own version of smoked paprika. Some people say smoked paprika is to regular paprika as chipotles are to red chilis. Not a bad analogy, except that the smoked paprika is flavorful and smoky, but not particularly hot.

Hot or not, it is delightful. And the folks at McCormick have cooked up a simple salmon recipe that uses the smolder-y savor of smoked paprika combined with the slight sweetness of cinnamon and the refreshing zing of orange peel to create something simply swell. The fish marinates while the oven heats, and then while it bakes you can get the table set and get ready to wilt the spinach that serves as a colorful counterpoint to the ruddy roasted salmon. If your eaters won’t stand for salmon and spinach both, you can serve the fish alone. But the fish and greens together are eye candy — the perfect distraction for our six-week wait!

Smoked Paprika Roasted Salmon with Wilted Spinach

¼ cup orange juice

2 tablespoons plus one teaspoon olive oil, divided

2 teaspoons dried thyme leaves, divided

2 pounds salmon fillets

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 teaspoon cinnamon

1 teaspoon grated orange peel

½ teaspoon sea salt (or regular salt)

1 bag (10 ounces) spinach leaves

Mix orange juice, 2 tablespoons oil and 1 teaspoon of the thyme in a small bowl. Place salmon in a large glass dish. Add marinade, turn to coat well. Cover. Refrigerate 30 minutes or longer for extra flavor. Preheat oven to 400.

Mix sugar, smoke 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 paprika mixture.

Roast salmon in oven 10-15 minutes or until fish flakes easily with a fork. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook and stir 2 minutes or until wilted. Serve over spinach. Serves 8.

Source: McCormick & Co.

Note: Spanish smoked paprika is also available online and at the Penzey’s Spice store in Omaha.

Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don’t). Contact her at savor@journalstar.com.