Another winner from Cuisine at Home. The rub for the salmon is a mixture of spicy Cajun seasoning and the sweetness of brown sugar. To finish, a glaze with a touch of citrus takes this one over the top. The recipe states use fresh fillets, but I used thawed frozen salmon. Pat dry before you apply the rub. I adjusted the rub ingredients slightly to add more sweetness.
I started the potatoes a few minutes before the salmon and they finished at the same time. Less than 30 minutes from start to finish.
3 T. Cajun or creole seasoning (salt free)
2 T. brown sugar
1/4 t. kosher salt
4 boneless/skinless salmon fillets (6 oz. each)
2 T. vegetable oil
1/4 cup orange marmalade
1 T. lime juice
Combine Cajun seasoning, sugar and salt in a small bowl. Rub over all surfaces of fillets.
Saute fillets in oil 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.
3 - 4 Russet potatoes, washed, peeled and cubed into 1/2 inch pieces
1/4 cup vegetable oil
1 t. dried thyme
salt and black pepper to taste
Heat oil in medium skillet over medium-high heat. Cook 3 - 4 minutes until cubes begin to brown. Stir carefully until cubes are uniformly brown. Remove from skillet and drain on a paper towel lined plate. Season with salt, pepper and thyme.