Fleur de Lis

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Wednesday, September 21, 2011

Orange Glazed Salmon with Pan Fried Potatoes



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
lime wedges

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.

For potatoes:

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.

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