Cajun Bronzed Salmon with Orange-Lime Marmalade Glaze

Seared and caramelized salmon with an orange marmalade and lime glaze.

Cajun Bronzed Salmon with Orange-Lime Marmalade Glaze

Salmon is seasoned with a rub of Cajun Spice and brown sugar that caramelizes the fish to a golden bronze. Orange Marmalade infused with lime zest and juice tops the fish with sweet, spicy and tangy flavors. Optional side dishes are Pearl Couscous with seasoned carrots and scallions. This is a healthy meal that doesn't sacrifice flavor.

Course Main Course

Cuisine American

Keyword Salmon with Orange Marmalade Glaze, Seared Salmon

Prep Time 20

Cook Time 12

Pearl Couscous Cooking Time 15

Total Time 45

Servings

Calories 709kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

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

Recipe inspired and adapted by BlueApron.com

Nutrition WITHOUT the Couscous side dish is 432 calories.

Nutrition posted is WITH the Couscous side dish.

For the Cajun Seasoning (Makes 6 ounces. You will have leftovers):
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