Rum Marinated Salmon Recipes

RUM SALMON

Steps:

• Place salmon flesh side down in a large dish.
• Pour marinade over fish,and marinade over night in refridgerator.
• Wrap in foil and barbecue for 20-30 minutes or until it flakes easily.

CEDAR PLANK RUM SALMON

Steps:

• Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked.
• Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste. Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour.
• Preheat the grill over medium-high.
• Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down. Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving.

COCONUT RUM SALMON

Steps:

• Preheat oven 350 fan on low.
• Boil rum and sugar for 3 minutes.
• Cool rum sugar and add molasses.
• Baste salmon with rum sauce.
• press coconut on salman and dust with paprika.
• Bake for 8 minutes basting halfway.
• Serve with unused sauce on top.

ROAST MAPLE-GLAZED SALMON

Steps:

• Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.
• In a small bowl, combine the maple syrup, rum, and mustard. Rub the fish all over with the marinade. Cover and refrigerate for at least 2 hours, turning once or twice.
• Set the oven at 450°F. Line a rimmed baking sheet with parchment paper.
• Set the salmon on the baking sheet skin side down.
• Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Remove from the oven and slide onto a platter to serve.