The simple, spicy rub delivers that elusive rich heat & depth of flavor that teeters precariously on the edge of 'hot' without quite going there....although if that's your desire, it's easy enough to do. The dark, sweet, caramelized crust is packed with both spice and sweetness, an intriguing combination that has this quick dish appearing on our table with some frequency.
Make an effort to find the Seville orange marmalade. Seville oranges have more flavor and are more acidic than the usual brands, such as Smuckers.There are several brands of 'better-quality' marmalade.....among them, Duerr's, and Crosse & Blackwell , and Trader Joe's carries a decent version as well. If you really must use a non-Seville marm, be aware you'll need to increase the lime juice to offset the weaker, too-sugary brands.
I like to serve it with sweet potato fries and a green salad.
Make a rub with 2 TB salt-free Creole seasoning, 1 heaping TB brown sugar ( substitutes work fine), and 1/4 tsp kosher salt. Rub over all sides of 4 6-oz salmon fillets, skin removed. If you like 'hot', use 3 TB of the Creole seasoning. Heat a large non-stick skillet with 2 TB canola oil ( not olive oil) over medium high heat. Be sure the oil is shimmering, then add the fillets. Don't attempt to move or turn them for about 4 minutes. Then turn and cook an additional 2-3 minutes.
Blend 1/4 c. Seville orange marmalade with 1 TB fresh lime juice ( you'll need one lime); swirl it around in the pan until it's melted, then carefully turn the fish in it to glaze on all sides. When it flakes,and it should by this time, it's ready. Garnish with lime and orange slices.
