Serves 4 to 6
 
1 fillet salmon, skin on and cut into 6 portions
olive oil, for drizzling
 
Blackened Spice (makes more than required, store in a jar)
1 tbsp paprika
1 tsp chili powder
1 tsp garlic powder (not salt)
1 tsp onion powder (not salt)
1 tsp black pepper
1 tsp cayenne powder
1 tsp salt
½ tsp dried oregano
½ tsp cumin
 
olive oil, for flying
 
Orange-Apricot Sauce
½ cup dark rum
juice of 1 1/2 oranges
1 heaping tablespoon apricot jam
additional orange juice, if required
 
Wash and pat dry the salmon fillets. Drizzle each fillet with the olive oil. In a small bowl combine the paprika, garlic and onion powder, black pepper, cayenne, salt, oregano and cumin. Mix well and sprinkle liberally on the fillets.
 
Heat a cast iron skillet over medium heat. Add several tablespoons of olive oil and sear the fillets, skin side up for about 5 minutes. Turn and continue to cook until almost cooked through. Remove the fillets to a plate and tent with foil to keep warm.
 
Meanwhile, deglaze the pan with the dark rum, scraping off any bits. Add the orange juice and jam, stir well. Let simmer several minutes until the sauce thickens.
 
To serve, pour the sauce over the warm fillets.