Sautéed Caribbean Marinated Salmon
Prep time: 60 minutes
Cook time: 8-10 minutes
½ cup fresh lime juice
2 Tablespoons orange marmalade
2 Tablespoons finely minced shallots
1 clove minced garlic
1 Tablespoon grated fresh ginger
1 ½ Tablespoons dark rum
4 6-ounce center-cut salmon fillets
½ tsp. salt
¼ tsp. pepper
2 Tablespoons vegetable oil
2 Tablespoons minced cilantro
- In a small bowl, whisk together the lime juice, marmalade, shallots, garlic, ginger and rum. Place the salmon in a shallow non-reactive baking dish and pour the marinade over the fish. Cover and refrigerate for 30 - 45 minutes. Turn the fish over once during this time to ensure the marinade is absorbed on both sides of the fish.
- Remove the salmon from the marinade, wipe off excess and pat dry. Season with salt and pepper;
- Heat a non-stick sauté pan over high heat. Add oil and sauté the salmon until both sides are nicely browned and the inside is moist.
- Remove from pan and sprinkle with cilantro. Serve them on a plate along with some grilled star fruit and pineapple.
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