Food doesn’t need to be complicated to satisfy. Tonight’s dinner is a perfect example of simple, yet delicious food which take advantage of the season’s best offerings.
Growing up here in the Pacific Northwest, I didn’t know that people actually had to pay for salmon. I thought that everyone had a freezer full of it so I was shocked the first time I had to buy it. But just because we had so much of it available, didn’t mean that there was much variation in the preparation methods. The typical piece of salmon was barbequed with butter, garlic, lemon, salt and pepper. Delicious, yet not very exciting.
So now that I have to pay for my salmon, I want to make the most of it. I recently ran across this salmon recipe that combines sweet and spicy to produce this incredible dish. The original recipe came from a magazine called Cuisine at Home. There isn’t a date on it, but I think I picked it up early last summer.
I served the salmon with Cucumber, Tomato & Pepper Salad and garlic bread.
- 3 tbsp. Cajun Spice
- 1 tsp. Brown Sugar
- ½ tsp. Kosher Salt
- 4 boneless, skinless Salmon Fillets (6 oz. each)
- 2 tbsp. vegetable oil
- ¼ cup Seville Orange marmalade
- 1 tbsp. Lime Juice
Combine: Cajun spice, sugar and salt in small bowl. Rub over all surfaces of fillets. Saute fillets in oil in large nonstick skillet over medium-high for 3-4 minutes. Turn and sauté an additional 2-3 minues. Remove fish from pan and drain off any excess oil.
Blend marmalade and lime juice. Swirl in pan until melted. Return fish to pan and carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.
Variation: Rub whole salmon fillet meat side only with rub and then cook on barbeque skin side down until nearly done. Brush with marmalade and continue to cook for approximately 2-3 minutes until marmalade begins to brown and crisp.