Honey and rum marinated salmon el morro
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dark rum |
| ¼ | cup | Honey |
| ¼ | cup | Lemon juice |
| 3 | tablespoons | Chopped cilantro |
| 2 | Cloves garlic, mashed | |
| 1½ | teaspoon | Grated ginger root |
| 2 | teaspoons | Salt |
| 4 | Salmon fillets, 6 oz each | |
| 1 | teaspoon | Cracked black pepper |
| 1 | tablespoon | Vegetable oil |
| Lemon slices, for garnish | ||
| Asparagus, for garnish | ||
Directions
In a bowl, whisk together rum, honey, lemon juice, cilantro, garlic, ginger and 1½ tsp salt. Remove any large bones from salmon fillets. Place salmon in marinade; let stand for 1 hour, turning occ asionally. Remove salmon from marinade; pat dry with paper towels. Sprinkle salmon with cracked black pepper and ½ tsp salt. Heat oil in large nonstick skillet over medium-high heat. Add salmon fil lets, skin side up. Cook 3-4 minutes until salmon is golden-brown. Turn salmon, reduce heat to medium-low and cook about 5 minutes longer until salmon is cooked through but not dry.
Garnish with lemo n slices and asparagus.
Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997