Hot Rum Cure
1/4 cup dark rum
1 tablespoon brown sugar
1 teaspoon vegetable oil
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh ginger
½ teaspoon ground habanero chile
The Salmon
4 salmon steaks
Thai Pepper Mint Mango Chutney
2 ½ cups diced mango
1 small red bell pepper, stem and seeds removed,
diced
½ cup thinly sliced red onion
1/4 cup golden raisins
4 Thai chiles (prik kee nu), stems removed, chopped,
or substitute 2 serrano chiles
1 cup dry white wine
1/4 cup red wine vinegar
2 teaspoons honey
6 whole peppercorns
2 tablespoons coarsely chopped fresh mint
In a bowl, combine the rum, sugar, oil, mint, ginger, and chile. Allow the mixture to sit for 30 minutes to blend the flavors. Place the steaks in a glass dish and brush the cure on both sides of the steaks. Cover and marinate for 4 hours in the refrigerator.
To make the chutney, combine all the ingredients, except the mint, in a saucepan and bring to a boil. Reduce the heat and simmer until the fruits and vegetables are soft. Remove the mango, pepper, onion, and chiles and simmer the sauce until the liquid is reduced to a syrup. Return the fruit and vegetables and simmer for an additional 5 minutes. Allow to cool and add the mint.
Place the salmon steaks in a grill basket with handles. Grill the salmon over a medium fire until it flakes, about 15 minutes, turning occasionally. Serve the salmon with the chutney on the side.
Servings |
4 |
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