August 2021 - Cooking with Rum

by ,

               Nutty Crusted Salmon w/Coconut Rum Sauce

                      over a bed of Peachy Coconut Rice

                          topped with fresh Pico de Gallo 

                                                                 (recipe and photo credit: www.justapinch.com)

INGREDIENTS:

Nutty Crusted Salmon

  • 2 medium Salmon, skinless filet
  • 3 - 4 Tbsp. Almond Butter
  • 1/4 C. Pretzels, butter snap
  • 1/4 C. Pecans
  • 2 Tbsp. Mayonnaise

Peachy Coconut Rice

  • 2 C. Cooked Brown Rice
  • 1/2 C. Peaches, chopped
  • 1/4 C. Coconut, shredded
  • 2 Tbsp. Brown Sugar
  • 1 tsp. Vanilla
  • 2 Tbsp. ButterSalt

Pico de Gallo

  • 1/4 C. Green Peppers, diced
  • 1/4 C. Tomatoes, diced
  • 2 Tbsp. Onion, diced
  • 1/4 C. Corn, roasted and cut
  • 1/4 C. Avocado, diced
  • 1 - 2 Tbsp. Lime Juice
  • Salt
  • 1 Tbsp. Parsley, chopped
  • 1/4 tsp. Garlic Powder1 pinch Cayenne

Coconut Rum Sauce

  • 1/4 C. Dark Rum
  • 1/3 C. Coconut Milk
  • 2 Tbsp. Honey
  • 3 Tbsp. Brown Sugar
  • 2 Tbsp. Butter

DIRECTIONS:

  1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
  2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
  3. Dice up all your ingredients for the pico while cooking your fish and set aside.
  4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
  5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.

Serves 2.