| 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 |
T |
Chopped cilantro |
| 2 |
|
Cloves garlic, mashed |
| 1 1/2 |
t |
Grated ginger root |
| 2 |
t |
Salt |
| 4 |
|
Salmon fillets, 6 oz each |
| 1 |
t |
Cracked black pepper |
| 1 |
T |
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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