Skip to main content

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.

Comments

  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

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P