1/2 cup chopped celery 1/2 cup very thin strips red onion 2 tablespoons snipped flat-leaf Italian parsley 2 tablespoons chopped dill pickle 1 tablespoon pickle juice 1 tablespoon olive oil 2 teaspoons Dijon-style mustard 1/4 teaspoon salt Dash sugar 4 6 - ounces boneless salmon fillets 2 tablespoons Cajun Seasoning (recipe follows) or purchased Cajun seasoning 2 tablespoons olive oil For relish: In a small bowl combine celery, onion, parsley, pickle, pickle juice, 1 tablespoon oil, mustard, salt, and sugar. Cover and chill until ready to use or up to 1 hour. Sprinkle salmon with Cajun Seasoning. Heat 2 tablespoons oil in a large cast-iron or other heavy oven-going skillet over medium-high heat. When hot, add salmon, skin side up. Cook for 2 to 3 minutes or until lightly browned. Turn salmon. Place skillet in a 400 degrees F oven and roast for 4 to 6 minutes or until salmon flakes when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish, including browning time.) Stir relish and serve with salmon.
2 tablespoons packed brown sugar 2 tablespoons paprika 1 tablespoon kosher salt 2 teaspoons dried oregano, crushed 2 teaspoons dried thyme, crushed 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper 1/4 teaspoon cayenne pepper Combine all ingredients in a small bowl. Store in an airtight container.