Rum-Cured Salmon with Thai Pepper Mint Chutney
Before smoking, some fish are treated with a liquid cure, a mixture of various ingredients that helps in the preservation process. This cure is both sweet and hot. For the chutney, Fresh Thai chiles are available in Asian markets. Serve on a bed of white rice with the chutney on the side, along with grilled pineapple and mango slices.

Ingredients


  • 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



Instructions


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
Servings
4