CAJUN-RUBBED SALMON

THE HOMEMADE CAJUN SEASONING ADDS A SPICY KICK TO THE SKILLET-SEARED SALMON. STORE THE REMAINING SEASONING—PERFECT FOR FLAVORING EVERYTHING FROM CHICKEN TO VEGGIES—IN AN AIRTIGHT CONTAINER UP TO 6 MONTHS.

START TO FINISH 30 minutes

• 4 6-oz. fresh or frozen boneless salmon fillets
• ½ cup slivered red onion
• ½ cup chopped celery
• 2 Tbsp. snipped fresh Italian parsley
• 2 Tbsp. chopped dill pickle
• 1 Tbsp. dill pickle juice
• 1 Tbsp. olive oil
• 2 tsp. Dijon-style mustard
• ¼ tsp. salt
• Dash sugar
• 2 Tbsp. Cajun Seasoning or purchased Cajun seasoning
• 2 Tbsp. olive oil

1. Thaw salmon, if frozen. Preheat oven to 400°F. For relish, in a small bowl combine the next eight ingredients (through sugar). Cover and chill until ready to serve (up to 1 hour).

2. Rinse salmon; pat dry with paper towels. Sprinkle salmon with Cajun Seasoning; rub in with your fingers.

3. In a large heavy oven-going skillet heat the 2 Tbsp. oil over medium-high heat. Add salmon, skin side up; cook 2 to 3 minutes or until lightly browned. Turn salmon. Place skillet in oven. Roast until salmon flakes easily when tested with a fork. (Allow 4 to 6 minutes total per ½-inch thickness of salmon, including browning time.) Stir relish and serve with salmon. MAKES 4 SERVINGS.

CAJUN SEASONING In a bowl combine 2 Tbsp. packed brown sugar; 2 Tbsp. paprika; 1 Tbsp. kosher salt; 2 tsp. dried oregano, crushed; 2 tsp. dried thyme, crushed; 1 tsp. garlic powder; 1 tsp. ground cumin; ½ tsp. crushed red pepper; and ¼ tsp. cayenne pepper. Store in an airtight container at room temperature.

PER SERVING 356 cal., 21 g fat (3 g sat. fat), 94 mg chol., 778 mg sodium, 5 g carb., 1 g fiber, 34 g pro.