Description
Zesty lime and rum marinade, vibrant pepper salsa, and fresh mint make this salmon a standout dish. Serve with steamed rice, making it a perfect weeknight dinner.
Ingredients
Scale
- ⅓ cup rum, dark or gold
- 2 tbsp coconut cream
- 6 garlic cloves, minced
- 1 jalapeño, minced
- 1 tsp salt
- freshly ground black pepper
- 2 poblano peppers, seeded and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small zucchini or yellow squash, diced
- 1/2 red onion, diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- juice of 1 lime
- 2 tbsp olive oil
- 2 lb salmon fillet, cut into 4 portions
- ⅓ cup mint leaves, chopped
- lime wedges, for serving
Instructions
- Whisk together rum, coconut cream, garlic, jalapeño, salt, and black pepper in a large bowl.
- Stir in poblano peppers, red bell pepper, yellow bell pepper, zucchini, and red onion.
- Add cilantro, mint, lime juice, and olive oil and stir to form a chunky marinade.
- Place salmon in a shallow dish or zip-top bag and pour over half the marinade; turn to coat.
- Cover and refrigerate at least 2 hours, ideally overnight.
- Reserve the remaining marinade separately for cooking.
- Preheat a grill to medium-high heat (about 400°F / 200°C).
- Remove salmon from marinade and pat dry.
- Grill salmon 4–5 minutes per side, until just cooked through; rest 2 minutes.
- Heat a skillet over medium heat and add the reserved marinade.
- Cook 5–6 minutes, stirring, until vegetables soften and liquid reduces slightly.
- Serve salmon topped with the warm pepper relish.
- Finish with chopped mint and serve with lime wedges.
Notes
- The sautéed vegetable relish doubles as both a sauce and side.
- Use a mix of colorful bell peppers for visual appeal and sweetness.
- If grilling outdoors, brush the salmon with a little olive oil to prevent sticking.
- Add a splash of rum or lime juice to the pan sauce for a quick glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban-Inspired
Nutrition
- Serving Size: 6 ounces
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 80