|
|
|
|
|
|
|
|
|
|
PREPARATION:
Combine
Cajun seasoning, sugar and salt in
a small bowl. Rub over all
surfaces of fillets. Saute fillets
in oil in a large non-stick
skillet over medium-high heat for
3 to 4 minutes. Turn and saute an
additional 2 to 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.
HINTS: Many different Cajun
seasonings have a lot of salt in
them. If you dont have an
unsalted version, add a little of
the kosher salt at a time and
taste the mixture. It will be very
easy to get too much salt if you
are not careful. When turning the
fillets in the skillet, a spatula
underneath with tongs assisting
you will help keep the fillets
together. |
|
(CLICK ANY
PICTURE TO ENLARGE) |
|
|
|
|
|
|
|