Orange-Glazed Salmon
3 T Cajun Spice
1 tsp brown sugar
1/4 tsp kosher salt
4 boneless, skinless salmon fillets (6oz each)
2T Veggie oil
1/4 C orange marmalade
1 T lime juice
Combine cajun spice, sugar, and salt in a small bowl and rub mixture on all surfaces of the fish. 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 pan until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake easily with a fork.
My note: This was a bit too spicy for my kids, but great for adults. I think the next time I make this I'll coat the kids with a tiny bit of the seasoning instead of the full amount.
Charbroiled Salmon
1 cup soy sauce
2 T red wine
½ t ground ginger
½ t ground black pepper
2 lbs salmon steaks
Combine in a large re-sealable plastic bag and squeeze out excess air, refrigerate for no less than two hours.
Grill at 400-500 for 7 minutes on meat side first, then flip to skin side for 6 minutes
Parmesan baked Salmon
¼ C Real Mayo
2T Parm cheese
1/8 t ground pepper
4 Salmon fillets, skin removed
2 t lemon juice
10 ritz crackers crushed
Heat oven to 400. Mix mayo, cheese and pepper until well blended, set aside
Place salmon on foil lined shallow baking pan. Drizzle with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs.
Bake 12-15 minutes or until salmon flakes easily with a fork
No comments:
Post a Comment