| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish &, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Dark rum |
| 1/4 | c | Honey |
| 1/4 | c | Lemon juice |
| 3 | tb | Chopped cilantro |
| 2 | Cloves garlic, mashed | |
| 1 1/2 | ts | Grated ginger root |
| 2 | ts | Salt |
| 4 | Salmon fillets, 6 oz each | |
| 1 | ts | Cracked black pepper |
| 1 | tb | Vegetable oil |
| Lemon slices, for garnish | ||
| Asparagus, for garnish |
INSTRUCTIONS
In a bowl, whisk together rum, honey, lemon juice, cilantro, garlic, ginger and 1 1/2 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 1/2 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@inch.com> on Apr 19, 1997
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