3, 1” slices of pineapple
3 tablespoons of dark brown sugar
3 tablespoons Cajun spice
3 boneless salmon fillets (about six ounces each)
1/2 cup orange marmalade
4 tablespoons fresh lime juice
2 tablespoons of olive oil
1 tablespoon of butter
Salt and Pepper
1. Rub your salmon fillets with the Cajun spice (if your Cajun spice rub lacks salt, add a sprinkling of salt to the top of the fish).
2. Caramelize Pineapple: Rub pineapple slices with brown sugar. Heat a sauté pan to medium high, add a pat of butter and cook on both sides until caramelized. Remove pineapple and set aside.
3. In a small bowl, mix together the marmalade and lime juice
4. Over medium high heat, add your olive oil and butter to a sauté pan. Place the fish into the pan and cook for two minutes, flip and cook for another two minutes. Fish is done when it begins to flake with the test of a fork.
5. Blend marmalade and lime juice and pour into your pan allowing it to melt. With a spoon, glaze the tops of your fish.
6. Serve with caramelized pineapple and sliced oranges. Drizzle with two tablespoons of lime juice (or more to your liking)
I used a cast iron skillet to cook my fish. I cooked the fish for two minutes on one side, flipped and cooked for another minute and turned the heat off. This resulted in very flaky and tender fish with a medium-well center. A cast iron skillet is key for this method as it retains heat and continues to slowly cook the fish.