Based on the cocktail, the mojito salmon is doused in lime juice and sprinkled with a bit of rum and mint. To add a pop of flavor, three different peppers are used to marinate the seafood.
By Rinku Bhattacharya
This recipe is sort of loosely based on the ingredients of the drink and what I think a Mojito gone savory would be like. It has rum and lime in fresh and generous proportions, and tasted delicious.
Mojito Salmon with Peppers
Description
Based on the cocktail, the mojito salmon is doused in lime juice and sprinkled with a bit of rum and mint. To add a pop of flavor, three different peppers are used to marinate the seafood.
Ingredients
Scale
For the Marinade
- 1/3 cup rum
- 2 tablespoons coconut cream
- 6 pods of garlic, minced
- 1 jalapeno pepper, minced
- 1 teaspoon salt
- 2 poblano peppers, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 shallots, finely diced
- 2 tablespoons cilantro minced
- 2 tablespoon mint, chopped
- 1 lime or lemon
- 2 tablespoon olive oil
To finish
- 2 pounds of salmon, cut into 4 inch pieces
- 1/3 cup chopped mint leaves
Instructions
- Mix the rum, coconut cream, garlic, jalapeno pepper, salt, poblano pepper, red bell pepper, shallots, cilantro, mint and stir thoroughly.
- Cut the lime or lemon, remove the seeds and squeeze in the juice and add the olive oil.
- Place in a large zip lock bag, add in the salmon pieces and refrigerate overnight.
- Pre-heat the oven to 350 degrees, place the salmon on a baking dish and bake for 8 minutes, broil on low for another 3 to 4 minutes until the salmon is lightly crisped around the edges.
- Sprinkle with the remaining chopped mint leaves and serve.
- Category: Main
- Cuisine: Seafood
