Recipe - Honey And Rum Marinated Salmon El Morro

One fourth cup Dark rum
One fourth cup Honey
One fourth cup Lemon juice
3 tablespoon Chopped cilantro
2 Cloves garlic, mashed
1 One half teaspoon Grated ginger root
2 teaspoon Salt
4 Salmon fillets, 6 ounce each
1 teaspoon Cracked black pepper
1 tablespoon Vegetable oil
Lemon slices, for garnish
Asparagus, for garnish

In a bowl, whisk together rum, honey, lemon juice, cilantro, garlic, ginger
and 1 One half 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 One half tsp salt. Heat oil in large nonstick skillet
over mediumhigh heat. Add salmon fil lets, skin side up. Cook 34 minutes
until salmon is goldenbrown. Turn salmon, reduce heat to mediumlow 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 MCRecipe Digest V1 #579 by
"Master Harper Gaellon" gaellon@inch.com on Apr 19, 1997