Ingredients:
- 2 boneless salmon fillets (1/2 lb each)
- 1 tablespoon Catch a Fire Cajun Seasoning
- 1 teaspoon brown sugar
- 1-2 teaspoons Extravagonzo Roasted Garlic Culinary Oil
- 1 heaping tablespoon Robert Rothschild Farm Hot Pepper Peach Preserves
- 1/2 lime, juiced, about 2 teaspoons
Instructions:
Combine the Catch a Fire Cajun Seasoning and brown sugar in a small bowl. Rub the mixture evenly over the two pieces of salmon. Heat Extravagonzo Roasted Garlic Culinary Oil in a non stick pan over medium-high heat. Cook salmon (depending on thickness) about 4 minutes each side. Blend the Robert Rothschild Farm Hot Pepper 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.
