Tuesday, June 1, 2010

Sweet and Spicy Salmon Fillets

I have been told on several occasions that I start different projects with great enthusiasm and then I get bored (due to my A.D.D.) and just drop them.  But I promise not only to myself but to my friends and family to try to be more consistent with this blog.  At least to prove you ALL WRONG!!  =)

Anyhow, I received a sample magazine at home this past week.  It had a Salmon recipe with a picture that made you want to stop whatever you were doing and make this scrumptious looking dish.  Not only was it delicious (everyone wanted seconds) but it was so easy and super fast.  The article suggested you serve this dish with Home-Style Fries.  The recipe calls for parboiling the potatoes first which is a great idea because you fry them in oil for half the time.  They were delicious!

  • 3 Tbsp. cajun spice
  • 1 tsp. brown sugar 
  • 1/4 tsp. kosher salt
  • 4 boneless, skinless salmon fillets
  • 1/4 cup Seville orange marmalade
  • 1 Tbsp. fresh lime juice
  • Lime wedges
  • Combine Cajun spice, sugar and salt in a small bowl. Rub over all surfaces of fillets.
  • Sauté fillets in oil in a large non-stick skillet over medium high heat for 3-4 minutes. 
  • Turn and sauté an additionally 2-3 minutes.
  • Blend marmalade and lime juice swirl in pan until melted. Carefully turn the fillets to glaze on all sides. Fillets is done when it begins to flake when tests with a fork.

  • 1 1/2 lbs. russet potatoes,  peeled, cut into 1" cubes 
  • 1/4 vegetable oil
  • 1 tsp. dried thyme, crushed 
  • salt and pepper to taste 
  • Boil potatoes for 5 minutes in 3 qts. of salted water, drain well.
  • Heat oil in a large non stick sauté pan over medium-high heat. 
  • Add potatoes and sauté 5 minutes without stirring.
  • Stir and cook another 7 minutes, until golden brown.
  • Season with thyme, salt and pepper.