This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Rum Soaked Salmon
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- #5757
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds salmon fillet
1 cup firmly packed brown sugar
1/2 cup coarse salt
1 tablespoon black pepper
1 cup dark rum
directions
Using a sharp knife, remove the skin from the salmon. Using a needle nose, remove any bones. Soak it in the rum for 15 minutes. Drain and pat dry with a paper towel.
Mix the rest of the ingredients together - this is the cure. Using a shallow pan, completely bury the fillet in the cure mixture. Let it sit in the fridge for 4 hours (a lot of the juice will be extracted by the cure).
Rinse off the cure with cold water and pat dry. Smoke it at 200-225 degrees F for 1.5 to 2 hours or until it's done.
added by
cnvaness
nutrition data
Nutritional data has not been calculated yet.
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