2 boneless salmon fillets (1/2 lb each)
1 tablespoon of Catch a Fire Cajun Seasoning
1 teaspoon brown sugar
1-2 teaspoons vegetable oil
1 heaping tablespoon Robert Rothschild Farm Hot Pepper Peach Preserves
1/2 lime, juiced, about 2 teaspoons
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 vegetable 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.