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.
- 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
- Combine the cajun seasoning, sugar, and salt in a small bowl and rub over the surface of the fillets.
- Sauté fillets in oil over medium-high heat for 3-4 minutes. Flip and cook for another 2-3 minutes. Remove from skillet.
- Blend the marmalade and juice of one lime and add to the skillet. Swirl the mixture until melted.
- Return the fish to the skillet and turn to glaze on all sides (cooking for another 2-3 minutes).
- Serve with lime wedges and oven roasted potatoes.
- 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
- Preheat oven to 424F.
- In a bowl, cover potatoes with olive oil and sprinkle with thyme, oregano, parsley, salt, and pepper.
- Bake on a cookie sheet for 30 minutes.