Rum Painted Spicy Salmon Or Scallops Recipes

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER

Steps:

• Preheat the oven to 450 degrees F.
• Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
• Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
• Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

SPICY STIR-FRY WITH SCALLOPS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

SPICE-RUBBED SALMON

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

RUM-PAINTED SPICY SALMON (OR SCALLOPS)

Steps:

• For the paint: Toast the peppercorns, cloves and coriander seeds in a dry skillet over medium-high heat, moving the spices around in the pan constantly, until fragrant, about 1 minute. Transfer to a spice grinder and grind roughly. Combine the sugar, soy sauce, rum, zest, and vinegar in a saucepan with the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 minutes. Remove from heat and reserve. For the salmon: Brush the rum mixture liberally on the non-skin side of each salmon fillet. Heat the olive oil in a large, heavy non-stick skillet on medium. Carefully place the fillets paint-side down in the preheated skillet. Cook the fish, until dark on the painted side, about 2 minutes (do not move the fish -- keeping them still allows the "paint" to caramelize). Increase the heat to medium-high, and immediately turn fillets skin side down. Continue cooking until medium rare and the skin is crisped, about 5-7 minutes depending on thickness of the fillets, adding a few additional drops of olive oil as needed to prevent sticking. Place fillets paint side up on serving plates and serve with white rice. Garnish with a few cilantro leaves, if desired. Note: To substitute scallops in this dish, use fresh sea scallops (do not use the water-added sea scallops, as the water prevents the "paint" from caramelizing). Substitute lower salt soy sauce for the regular soy sauce here. Reduce the final cooking time, after the scallops are turned, to 2- minutes, just until the scallops are cooked through.