Salmon Sauté with an Orange-Mango Rum Sauce and a Zesty Lime-Salt Garnish

Another Friday in Lent means that I am furthering the cause of Christ on Earth by serving a fish recipe to my practicing Catholic wife.  Early last week, my blog buddy Chris from DAD COOKS DINNER posted a recipe for a Salmon poached in a Tequila Orange Sauce (click HERE for that recipe).


Before I get to my interpretation of his recipe, a word about Mike...


Mike's posts are always drool worthy.  His photos and recipes really inspire.  But also, his commentary is always clear and instructive.  He is able to explain his choices and techniques in a way that all cooks will be able to learn from.  I "follow" over a hundred blogs.  There are three bloggers that I read who are ready for a cookbook deal right now (for whatever my opinion is worth).  Mike is one of them.  Take a moment, read over a few posts from DAD COOKS DINNER and you will be hooked on the quality of Mike's blog.


Easy to cook, and full of flavor on it's own, I love Salmon!  Mike's recipe calls not only for Tequila, but also a  chili powder rub.  I had neither in my pantry, so cooking as listed was not an option.  BUT, CRUZAN Mango rum is a wonderful cooking booze.  Adds the tropical Caribbean taste that I am having so much fun with lately.  And as to the chili rub... Well, much as i love a good hot spice, occasionally a sweet taste is good too.  besides, it is Lent, i am making this recipe for my wife's pleasure and she would enjoy this sweet fish without the added spice (but wait till Lent is over, there will come a day when there will be Hell to pay).


So, here's what I did...


2 nice sized pieces of Salmon (about 6 ounces each)


2 TBS Butter
2 TBS CRUZAN Mango Rum
Juice of 1/2 Orange
Juice of 1 Lime


Zest from 1 lime
1 teaspoon Sea Salt

  
I had such a good result last week when I poached the tilapia, I decided to poach the salmon in the sauce, instead of pouring the sauce on after the fish is cooked.  So, I melted the butter and added the rum and juices.  I cooked the salmon skin side up for 4 minutes, and then flipped skin side down for another 4 minutes.  The skin had just barely started to crisp up, and was very easy to peal off when I was ready to serve.


The Lime-salt zest is a Booby Flay trick... Just zest the Lime, add about half the amount of salt and it pretties up the dish, as well as a seasoning.


And talk about good!  I really liked the taste, and all the different flavorings.  The citrus added a punch to the fish that was unique and a delight.  HIGHLY recommend this dish!


Thanks Mike, this was a real winner!
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