Throwback Thursday: Sweet & Spicy Salmon w/ Roasted Potatoes

This week’s throwback recipe is very memorable for me. I cook frequently for friends, especially my roommate. She is not a big seafood fan, but I have made her eat a few things this winter. This was one of the few salmon recipes that she liked, so I felt pretty accomplished! I think it also helped that I paired it with her favorite thing that I make- oven roasted potatoes. They are so easy, but so delicious!

So this week you get two throwback recipes. The first, a spicy salmon filet with a sweet orange glaze. The brown sugar and orange marmalade offset the spicy for a sensational taste. The second, seasoned oven roasted potatoes. These are easy to make and serve as a great side dish for tons of different meals. Definitely one to keep in mind.

Sweet and Spicy Salmon

Serves 4

• 4 salmon fillets (skinless and boneless)
• 3 tbsp Cajun Seasoning (see below)
• 1 tsp brown sugar
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup orange marmalade
• 2 limes

For the Cajun Seasoning:

• 2 teaspoons Paprika
• 1.5 teaspoons Garlic powder
• 1.5 teaspoons ground pepper
• 1.5 teaspoons Onion powder
• .75 teaspoon Cayenne pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano

Directions:

1. Combine the cajun seasoning, sugar, and salt in a small bowl and rub over the surface of the fillets.
2. Sauté fillets in oil over medium-high heat for 3-4 minutes. Flip and cook for another 2-3 minutes. Remove from skillet.
3. Blend the marmalade and juice of one lime and add to the skillet. Swirl the mixture until melted.
4. Return the fish to the skillet and turn to glaze on all sides (cooking for another 2-3 minutes).
5. Serve with lime wedges and oven roasted potatoes.

Oven Roasted Potatoes

Serves 4

• 3 russet potatoes (cubed)
• 2 tbsp olive oil
• 1/2 tbsp thyme
• 1/2 tbsp oregano
• 1/2 tbsp parsley
• 1 tsp salt
• 1/2 tbsp ground black pepper

Directions:

1. Preheat oven to 424F.
2. In a bowl, cover potatoes with olive oil and sprinkle with thyme, oregano, parsley, salt, and pepper.
3. Bake on a cookie sheet for 30 minutes.

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