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. 

Chili Rubbed Salmon and Mango Salsa

If you've never made a single recipe off my blog, that's fine. But I beg you to try this one. If you're not a seafood lover, you can easily substitute chicken.  The sweetness of the fruit mixed with the subtle heat of the cumin and chili powder is a perfect combo.

 This recipe was passed along to me from my friend who made the infamous chocolate peanut butter banana cream pie and I believe she got it from her mother in-law.  I love a recipe that's been passed through several hands before it gets to you.  It's a good sign.

I like to make the salsa earlier in the day when I'm marinating the salmon.  Then when it's crunch time, all I have to do is bake the salmon and we're ready to go.  Here's a shot of it getting ready to go into the fridge to rest for a while.

Chili-Rubbed Salmon

4 salmon fillets
1 tbsp. olive oil
1 tbsp. fresh lime juice
1 tbsp. paprika
1/2 tsp. salt and 1/2 tsp. pepper
1 tbsp. chili powder

Combine last five ingredients in a bowl and stir.  Brush mixture on top of the fish.  Spray baking sheet with non stick cooking spray and chill for 3 hours.  Bake salmon at 350 degrees for 15 minutes.

Tropical Salsa

1 mango, peeled and diced
2 plums, washed and diced
1/4 cup washed and chopped cilantro
1/4 cup fresh lime juice
1 tsp. salt
1 cup diced fresh tomatoes
1 tsp. ground cumin
1 tsp. Thai chili sauce

Mix and serve over cooked fish.