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

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