Optional Side Dish: Israeli (Pearl) Couscous with cooked carrots and scallions
Salmon Fillets are dusted with Cajun seasoning and brown sugar, for a crystallized sear that turns bronze. The final flourish is a simple Orange Marmalade and Lime glaze. For the optional Israeli (Pearl) Couscous, cooked carrot slices and scallion are added to the mix. This meal is healthy and simple to make without sacrificing flavor.
I made a commitment in January 2025 that I wanted to lose excess weight gained from travels to Europe, a cruise and my love of baking cakes and cookies. 15 pounds down, and I’m feeling so much better about how my clothes fit. My diabetic blood sugars are normal, too! To reach my goal I’ve been making dinner recipes that are lighter in calories and within my Weight Watchers daily points!
To begin with my weight loss commitment, I reactivated my account with Blue Apron because they offer recipes that are 600 calories or less. What I most appreciate about Blue Apron recipes, is that I am introduced to spices and flavor combinations that are new to me. I appreciate that I can access ALL of their recipes online (with my account.) That’s how I found this recipe. I made it, twice, and I loved it!
I used frozen and thawed Wild Caught Alaska Salmon. The salmon was generously rubbed with Cajun seasoning and some brown sugar. The salmon in this photo isn’t burned! Once seared, the sugar and spices darken and caramelize the salmon to a bronze color. The flavor of the orange marmalade with lime zest and juice was so simple to make– yet packed with so much sweet and tart flavor. Wow! Let’s make it:
I made my own Cajun seasoning since I keep a variety of spices on hand. Otherwise, feel free to buy Cajun seasoning. Add a little brown sugar and generously rub the salmon fillet. Set it aside.
I’m having a love affair with Pearl Couscous, so that will be a side dish. Orange marmalade is perfect for making a pan sauce. In this case, we’ll be making a marmalade glaze to top the salmon. Trust me, you’ll love t!
We have a “Bartender’s lime tree” that is pretty generous with its fruit. The fruit looks similar to a lemon, because it’s not the classic dark green. The flavor really packs a punch of lime! Zest the lime and add juice from half of the lime. Set aside.
For a side dish, peel and thinly slice carrots (zucchini or yellow squash would be a good substitute). Slice the scallions, separating the white part from the green. Cook until soft and tender. Cook the couscous with low-sodium chicken broth and water. Once the couscous is cooked, drain and add the vegetables. Season with salt and pepper, to taste. Keep warm.
Heat avocado or olive oil over medium high heat. (A non-stick skillet works well for this recipe.) Add the salmon, skin side down and cook for 3-4 minutes. Gently turn over the salmon with a fish spatula for 3-4 minutes.
Perfect! What a beautiful bronze color. The salmon can be served with some lime juice, and it would be delicious. But, let’s kick it up.
Slather a generous coating of the Orange Marmalade-Lime Glaze. Don’t be shy!
As mentioned before, this slice isn’t burned. That’s the Cajun part! It’s the brown sugar and spices that have caramelized and darkened the salmon. Garnish with the greens of the scallion. Dinner was ready in less than 45 minutes.
TASTING NOTES: Being careful not to overcook the salmon (125F for wild salmon), it was moist and tender. That glaze! The orange marmalade goes perfectly with salmon. (The orange marmalade glaze would also work with chicken or pork.) The flavor of the lime really balances out the sweetness of the marmalade. The Cajun spice added so much flavor. It had a mild spice kick to it, because I went easy on the cayenne. Kick that part up if you love spice. I’ve made this recipe twice, and I’ll make it again and again. It’s quick, delicious and less than 500 calories! Win!
Cajun Bronzed Salmon with Orange-Lime Marmalade Glaze
Equipment
- Medium Size Pot with lid
Ingredients
For the Cajun Seasoning for 2 pieces of fish: (bulk recipe is in notes)
- 2 tsp. paprika
- 2 tsp. garlic powder
- 1 tsp. Italian seasoning
- 2 tsp. Kosher salt not table salt
- 1 tsp. cayenne decrease if sensitive to heat
- 1 tsp. dried thyme
- 1 tsp. onion powder
For the fish:
- 2 Salmon Fillets we used skin on
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Cajun Seasoning
For the fish glaze:
- ¼ cup Orange Marmalade
- lime zest of one lime
- lime juice of half a lime; cut the remaining half into wedges
For the couscous (optional side dish):
- 2 medium carrots peeled; or zucchini or yellow squash
- 2 scallions whites and green parts sliced and separated
- ¾ cup Israeli Couscous (Pearl couscous)
- 1 cup Chicken Broth
- ½ cup water
Instructions
For the Cajun Seasoning:
- You can buy the seasoning, or make your own. With this recipe, you will have 6 ounces of spice, total. This can be stored in an air tight container for months!
Cook the salmon:
- Stir together the brown sugar and the Cajun seasoning in a small bowl. Sprinkle the Cajun seasoning mixture on the non-skin side of the salmon, and gently rub all over.
- In a large pan, heat a little oil on medium until hot. Add the salmon to the hot pan skin side down. Cook 4 to 6 minutes on each side, or until it reaches your desired doneness.
- Meanwhile, stir together the lime juice, lime zest, and marmalade in a small bowl.
For the couscous (optional):
- In a medium pot combine the couscous with the chicken broth and ½ cup of water. Allow the mixture to come to a boil on high. Cover, reduce the heat to low, and simmer 9 to 12 minutes, or until the liquid is absorbed and the couscous is cooked through, stirring occasionally. Drain couscous if there is remaining liquid and return to the pot. Season with salt and pepper to taste.
For the vegetables:
- Drizzle a little olive oil in a non-stick skillet and cook the vegetables and scallions until just tender 3-5 minutes. Once the couscous is cooked and drained add the vegetables and a small drizzle of olive oil. Season with salt & pepper to taste. Cover and keep warm.
Serve your meal:
- Divide the finished Israeli couscous and vegetables between 2 plates. Top each with a piece of salmon. Spoon the marmalade mixture over the top of each piece of salmon while it’s still hot.
Notes
3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons Salt (optional)
1 tablespoon cayenne pepper (adjust to your taste)
1 tablespoon dried thyme
1 tablespoon onion powder
Nutrition
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