Orange Glazed Cajun Salmon


    Orange Glazed Cajun Salmon

    Paired with ArborBrook Heritage Cuvée Pinot Noir

    Serves 4

    We love this dish year around and it can be prepped earlier in the day for a party and served warm or at room temperature. The rub recipe makes excess rub that is good on pork, chicken, or steak. ~ Angelina

    Salmon

    4 salmon fillets, remove bones and skin (6-8 oz. each)

    4 tablespoons Cajun rub recipe (below)

    2 tablespoons olive oil

    ¼ cup orange marmalade

    2 tablespoon orange juice

    4 lemon wedges

    Cajun Rub

    1 tablespoon brown sugar

    2 ½ teaspoons paprika

    2 teaspoons sea salt

    2 teaspoons garlic powder

    2 teaspoons dry mustard

    2 teaspoons chili powder

    1 ½ teaspoons cumin

    1 ¼ teaspoons dried oregano

    1 ¼ teaspoons dried thyme

    1 teaspoon black pepper

    1 teaspoon onion powder

    1 teaspoon cayenne pepper

    After the skin and bones are removed from the salmon pat dry with paper towels and coat each fillet with Cajun rub on all sides.  Heat olive oil in large nonstick skillet over medium high and add the fillets.  Sauté the fillets about 3-4 minutes depending on the thickness on one side. While they are cooking stir the marmalade and orange juice together.  Turn the fillets and cook another 2-3 minutes and add the marmalade orange juice mixture to coat all sides of the fish. Serve jasmine saffron rice with jalapenos and sweet red peppers and a lemon wedge.

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