1 cup margarine
2 tablespoons curry powder
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried rosemary
1/8 teaspoon cup fresh rosemary
1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 splash lime juice
Preheat oven to 350 degrees F (175 degrees C). Spray an electric skillet lightly with vegetable oil. Combine margarine, curry powder, olive oil, garlic powder, Italian seasoning, rosemary, rosemary, salt, oregano and basil and whisk together. Mix well. Mix in rosemary, marjoram, and lime juice. Toss to coat. Place salmon fillet on reserved marinade mixture.
Place salmon on top of remaining ingredients. Toast, fish flipping, for about 1 minute to allow marinade to completely blend with fish. Cover pan, and reduce heat to medium-low. Cook approximately 1 to 4 minutes per inch of seam allowance, or until salmon flakes easily with a fork.
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