Tuesday, August 15, 2017

Honey and Rum-Glazed Salmon


I tested a few rum recipes for this month's Fantastical Food Fight hosted by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here


The recipe I picked will post later tonight, but I wanted to share this one as a bonus. It was a tasty dinner albeit a bit sweet for our palates. I'll have to play with it to get it a bit more savory. But it was good.


Ingredients
  • 3 T raw, unfiltered honey
  • 3 T rum
  • 2 T gluten-free soy sauce or tamari
  • 1 T peeled fresh ginger, grated
  • 1 T freshly squeezed lime juice 
  • 3 garlic cloves, peeled and pressed
  • 1/4 t freshly ground black pepper 
  • 1 pound wild caught salmon filet
  • Also needed: grill or grill pan, oil for the grill



Procedure
Whisk together first 7 ingredients in a large mixing bowl. Place salmon in a shallow dish with a lid. Pour marinade over the fish. Cover and refrigerate for at least an hour. Turn the fish at least twice during the hour.

Heat a grill or grill pan, coating the pan with oil. Place the fish on the grill, skin-side down. Cook until the fish is opaque a little more than halfway up. For a 1" thick filet, it'll take about 4 minutes. Flip and cook for an additional 3 minutes.

Remove from heat and let rest for a few minutes before serving.


I served it with a few different salads, including a fresh slaw, a raw beet salad, and a potato salad.

1 comment:

  1. Perhaps had it not marinated but was only glazed it wouldn't have been so sweet? It sounds like it would be amazing.

    ReplyDelete

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