I love fast and simple recipes that taste great. Throw in a measure of rum to excite the flavours of your marinade, and you’re on to a winner. Let’s make a tasty salmon marinade with a wonderful dark rum. With just a few ingredients, but tastes juicy, sticky with warming sweetness, this salmon marinade would also work with light meats and other seafoods. Yum!
Salmon rum marinade
Ingredients
- A measure of dark rum (depends on what and how much you are cooking, so use your own discretion) but a capful to begin to adjust to your liking.
- 2-3 Thai chilli peppers, depending on size (if you don’t like heat, you can de-seed peppers)
- 2–3 cloves garlic (try less first to see what you like)
- 1/4 cup white vinegar
- ¾ cup olive oil
- 1 tbsp grated or finely chopped fresh ginger,
- chopped 1/2 lime juice
- 1 tbsp brown sugar TIP I use 1 tbsp date syrup for dark colour and toffee flavour!
- 1 tsp fish sauce
Instructions
- wash and combine all ingredients into bowl and stir
- taste and see what flavours need adjusting to your liking
- add to a zip lock back or if in a large mixing bowl you can add the fish and cover with cling film.
- store in fridge for a minimum of 4 hours or overnight for even more flavour penetration.
- you can cook this in a variety of ways, use an outdoor grill, griddle on oven or simply put in the oven.
- Cooking time will depend on size and thickness of your salmon. Put skin side down and check the thickest part of your fish is cooked all the way through.
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