Apricot Jalapeno Salmon

One of my favorite things about being on vacation is having a meal with the sound of the ocean waves crashing in the distance.  It's heavenly and kinda makes me ponder my decision to live in a landlocked city.  We eat in most nights and tend to keep meals simple like this apricot-jalapeno salmon, mushroom couscous and roasted asparagus. 

Of course a long day of sand and surf also calls for a cold drink.  I paired this apricot bellini aka "sunset sipper" with our meal.  Not a bad idea.  Keep reading for the details....

My "apricot inspiration" came from a fellow blog reader (and friend), Jenn.  Earlier this year, Jenn founded JAR, an Etsy shop which specializes in decadent homemade jams and treats.   She gifted me a jar of her apricot jalapeno jam and I've been savoring it ever since.  Today she opens her shop again to debut her new fall flavors.  A great way to welcome the season!

*******Apricot Jalapeno Salmon ***************************************************

// Ingredients //

4 boneless, skinless salmon fillets
3 tbsp. cajun seasoning (salt free)
1 tbsp. brown sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1/4 apricot jalapeno jam (or other flavor depending on the season!)
1tbsp. lime juice

// Instructions //

1.  Combine cajum seasoning , sugar and salt in a small bowl.  Rub over surface of fillets.

2.  Heat oil in large non-stick skillet over medium heat.  Then, saute fillets for 3-4 minutes.  Flip fillets and saute another 2-3 minutes.

3.  Blend jam and lime juice.  Add to skillet and swirl skillet until mixture is melted.  Carefully turn fish to glaze on both sides.

4.  Serve and enjoy!

*******Apricot Bellini**************************************************************

// Ingredients //

Champagne*
Apricot nectar*

// Instructions //

Combine two parts champagne to 1 part apricot nectar over ice.

*For making 1-2 drinks, purchase mini champagne bottles.  Apricot nectar can often be found in single serve cans as well.