Want to know a secret?
I don’t like salmon. I never have. My mom used to cook it all the time growing up and it would make the entire house stink.
I’m still recovering.
But… my husband likes salmon. My folks like salmon. Even my two year old likes salmon. Being the people pleaser that I am, *cough, cough*, every now and then I’ll take one for the team and make salmon.
As a personal chef, I’m often cooking things that I don’t personally like. It’s my job to make sure that not only I cook it correctly but it tastes great. So I try out new recipes on my
guinea pigs family and they give me their feedback. The fact that I’ve made this three times in the last two weeks for my husband tells me my clients will be happy for the new addition!
The smell of my kitchen is another story.
This salmon recipe was cut out from an old cooking magazine, Cuisine at Home. I tweaked it just a bit to make it simpler and use what ingredients I had on hand. I do a bunch of canning in the fall and I had some amazing peach jam in my pantry. Nothing compares to homemade jam but not to worry, some good ol’ Smuckers Peach Preserves will work here too!
As to not feel left out, I made myself a chicken breast using the same ingredients and method. It was delicious! The spicy-sweet combo is downright addictive. So whatever protein you choose, this 15-minute dinner is a winner!
Happy Monday to you all!
Sweet & Spicy Peach Glazed Salmon
- 2 boneless salmon fillets (1/2 lb each)
- 1 tablspoon cajun seasoning
- 1 teaspoon brown sugar
- 1-2 teaspoons vegetable oil
- 1 heaping tablespoon peach jam
- 1/2 lime, juiced, about 2 teaspoons
Combine the cajun seasoning and brown sugar in a small bowl. Rub the mixture evenly over the two pieces of salmon. Heat vegetable oil in a non stick pan over medium-high heat. Cook salmon (depending on thickness) about 4 minutes each side. Blend the peach preserves and lime juice; add to the hot pan and swirl around gently to coat the fish and allow the sauce to thicken. Remove fish from pan and pour any sauce over the salmon.