Wild sockeye salmon is in season right now and I wanted to eat it before the season ended so here's what I did to the fish. With a simple rub of Cajun and orange marmalade glaze, this is a sure winning recipe for eating simple, flavorful, and satisfying meal. We ate it with rice pilaf, our favorite side dish to eat with fish, and steamed carrots--totally coincidental, I didn't realize it's the same color as the salmon until after! If Seville orange marmalade is hard to find, you can substitute with regular orange marmalade, but double the amount of lime juice used.
Makes 4 fillets
3 tablespoons Cajun seasoning (salt-free)
1 teaspoon brown sugar
1/4 teaspoon kosher salt
4 boneless, skinless salmon fillets (6 oz. each)
2 tablespoons vegetable oil
1/4 cup Seville orange marmalade
1 tablespoon lime juice
Combine Cajun seasoning, sugar, and salt in a small bowl. Rub over all surfaces of fillets.
Saute fillets in oil in a large non-stick skillet over medium high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes.
Blend marmalade and lime juice; swirl in skillet until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.
Serve with lime wedges.
Source: Cuisine at Home