Pan-Searing the Salmon:

1. Rinse Salmon under cold water and pat dry with paper towels; season with salt and pepper; set aside.
2. In a large non-stick frying pan, heat the Olive Oil and Butter over Medium heat until there is a sheen on the surface and the butter is completely melted.
3. Place the Salmon fillets, skin side up, into the frying pan; do not move them around – this allows them to get that nice golden, crispy layer; cook for about 4-5 minutes, depending on the thickness of your fillets.
4. After the first side is done, carefully flip the fillets over and cook for another 4-5 minutes. Reduce temperature to medium-low/low, if needed.
5. Once the Salmon is done, carefully transfer the fillets to a warming dish, reserving any oil/butter in the pan; set fillets aside.

Making the Blueberry-Orange Glaze:

1. Using the same skillet that you used to cook the Salmon, add the Blueberry Preserves, Orange Juice, Orange Zest and Cayenne Pepper, mixing well with a whisk. Cook over medium to medium-high heat until the mixture comes to a low boil. Taste to see of more Cayenne is needed. Reduce temperature and continue cooking for about 3-4 minutes, or until mixture begins to reduce and thicken.
2. Add the Salmon back into the pan with the blueberry glaze for 1-2 minutes.
3. Serve the Salmon with the Blueberry Glaze drizzled over the top. Yum!

1. Gather the ingredients.
   
2. Melt the butter and let cool a bit while you begin preparing the muffin batter.
3. In a food processor, pulse the Blueberries a few times (3-4) to coarsely chop them. Scrape them into a separate bowl and set aside.
   Note: I would normally leave them whole, but certain members of my family prefer them when chopped :).
   
4. In the same food processor, combine the granulated sugar and orange zest. Pulse for about 10 seconds until the consistency is sand-like.
   
5. In a large bowl, combine the GF Flour mix, baking powder, salt and xanthan gum. Mix well with a whisk. Then add to the sugar mixture in the food processor, pulsing until well blended.
6. In the same large bowl that you used to whisk together the flour mixture, combine the eggs, yogurt and melted butter. Whisk until well blended, then add to the food processor and blend until there are no lumps.
7. Transfer the batter to the large bowl and gently fold in the chopped (or whole) blueberries. Cover the bowl with plastic wrap and let rest for 30 minutes.
   (Note: this resting period is important in order to let the grains soften or mature, so that the resulting muffins will not be grainy or sandy in texture)
   
8. Meanwhile, preheat oven to 400 degrees.
   Line a muffin tin with muffin cups and spray with a non-stick cooking spray.
9. After the batter has rested for 30 minutes, scoop into the lined muffin tray using a medium or large scoop. This batter does not rise much, so don’t worry about filling the cups to the top.
   
10. Sprinkle the tops with the Turbinado sugar.
    
11. Bake for about 18-20 minutes, or until lightly golden and toothpick comes out clean. Cool muffins in the pan for about 10 minutes, before transferring them to a wire rack to cool for an additional 10 minutes.
    
12. Enjoy these muffins that are chock full of blueberries while warm :).
    
13. Any leftovers can be completely cooled and stored in an airtight container for about 2 days or frozen for 2-3 weeks. Before serving, let thaw and microwave for about 20 seconds.