3/4 cup brown sugar
2 Tbsp lemon pepper
2 Tbsp Paul Prudhomme's Blackened Redfish Magic Seasoning
1 cup pinenuts or pecans (I love pinenuts)
1/2 cube butter
enough Salmon filets to fill a 12" frying pan
Put brown sugar on dinner plate, add lemon pepper and Redfish Magic. Mix well. Coat filets of both sides and put in frying pan in the melted butter. Cook on medium heat. Turn once and cook until sugar starts to thicken into a glaze. In a seperate frying pan melt some butter and 1/2 tsp salt, add pine nuts and cook on low. Heat until pine nuts start to brown. Add pine nuts to Salmon just as sugar thickens into a glaze and serve with lemon rice (recipe below).
2 cups long grain white rice
1/2 cup fresh lemon juice
2 tsp grated lemon zest
Make rice on stove top or in rice cooker. When rice is done add lemon juice and zest. Salt and pepper to taste. Add parsley if desired.