Orange-Glazed Salmon

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.

South Beach Smoked Salmon-Asparagus Frittata

The first breakfast my  (then future) husband made for me  is  one of our favorite South Beach recipes. The bonus is that it's low carb.  For those who care about stats, a serving has 241 calories, 19 grams protein, 18 gr carbs, 11 gr fat. For everyone else, the " taste count' is way high!

Spray an ovenproof skillet (like cast iron) with Pam and place on medium high heat til hot. Add 1 TB olive oil and saute 1/2 small onion til soft. Add 8 stalks fresh or frozen cooked asparagus, chopped, and 1/4 c. oil-packed sundried tomatoes, 2 oz smoked salmon. Remove from the heat.

Preheat the broiler. Combine 1/3 c. liquid egg substitute with 2 TB dry milk and 1/4 c water, and 1/4 tsp marjoram, a pinch of pepper. Pour over the salmon mixture. Cover and cook at medium-low for about 7 minutes, until the bottom is set and the top is somewhat set but still wet.

Broil 4-6" from the heat until puffed, browned, and set, about 2-3 minutes.

Cut in wedges and serve with sour cream & chives if desired. Makes 2 big - really big- breakfast or supper servings.

Pan-Seared Salmon with Capers & Green Peppercorns

This recipe comes from a book titled "Olives, Anchovies, and Peppercorns"...it is a simple, really wonderful salmon dish.

Sprinkle 1 tsp salt in a nonstick heavy pan and heat over medium-high heat until a drop of water sizzles when it touches the pan. add 4 60z skinless salmon fillets and sear each side about 1 minutes. Reduce heat to low, sprinkle with 1/2 tsp freshly ground pepper, then pour in 1/3 c dry white wine and 2 TB lemon juice. Cover and cook until opaque throughout, about 9-11 minutes, depending on thickness. Transfer to warmed plates and cover with foil.

Add 1/4 c lemon juice, 2 TB drained capers, and 1 TB brine-packed peppercorns to the pan and cook, stirring , about 2 minutes. Pour the pan juices over the salmon to serve at once.

(Brine packed green peppercorns are not easy to find - so be thankful if you can. If not, just replace them with more capers, still wonderful.