One of my favorite foods is Salmon. Grilled, blackened, pan seared….I just love it. If the weather is nice enough, I always flock towards the grill. However, in the South you have to be prepared to take things indoors and make use of the skillet on the stove. The weather is always unpredictable and a little cold or rain isn’t going to keep me from cooking salmon. I have to credit my dear friend Elizabeth for introducing me to the concept of mixing orange marmalade jelly with prepared horseradish. It makes a perfectly sweet and tangy sauce, just amazing for salmon. I’ve been doing this for years now and I highly recommend it. Here’s what to do.
salt and pepper
In a bowl, mix the orange marmalade and prepared horseradish. If I were making this for myself alone, I would use half and half proportions. NOTE: I LOVE horseradish. When I’m cooking for others, I typically use 4 Tablespoons of orange marmalade to 1 Tablespoon of horseradish. I suggest starting with this and then add more horseradish if you dare. Drizzle with 1 Tablespoon of olive oil and stir. Heat in the microwave for 30 seconds and then set aside until the salmon is almost ready.
Take your salmon filets and pat both sides dry with a paper towel. This is very important if you want a perfect sear. Once dry, sprinkle with salt and pepper. Heat a skillet with 2-3 Tablespoons of olive oil on medium heat. Once good and hot, place your fillets top side down. DO NOT TOUCH THEM!!! Touching them will mess up the perfect sear. Cook them for 3-6 minutes, pending on the thickness of your fillets. The great thing about salmon is that you can easily monitor the cooking by looking at the sides. Once the fillets are cooked half way through, flip over to the other side and cook for another 3-6 minutes. Right before they’re done, spoon the marmalade mixture on top and then remove from the heat. Serve immediately. They should be crispy on the outside, flakey in the center, and sweet with that rush of tang with every bite!