Salmon Recipe with Spiced Rum Sauce Served with Shrimp
So what we have for you today is a bit unorthodox, at least in the world of food and beverage pairings. Eric wanted something to pair with a glass of spiced rum–which is not a typical beverage to pair with food–and we were already preparing salmon for dinner. The rest is recipe history.
This is another Tansey original, by the way:
Keep in mind that you could use any type of spiced rum for the sauce, but it’s better to use a “nice” one so that you can then sample a glass of it with the meal. There is a definite rum component in the sauce; the taste does not completely dissipate, although the alcohol does.
Serve this alongside a salad of fresh greens, and perhaps some roasted new potatoes or buttered pasta.
- For the salmon sauce
- 6 filets of salmon
- 3 cloves of garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons spiced rum
- 1/4 cup balsamic vinegar
- 1 teaspoon dried basil
- Salt & Pepper to taste
- For the shrimp
- 2 lbs shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- Dash of red pepper flakes
- Couple dashes of soy sauce
- 4 tablespoons spiced rum
- Place all sauce ingredients into a small saucepan and simmer for 15 minutes, until thickened.
- Place the salmon on a baking sheet, skin side down. Bake salmon at 350 for 7-8 minutes or until the fish is flaky and fully cooked. Brush with the sauce and serve immediately.
- Heat olive oil and butter in a large pot. Add in shrimp. Sprinkle in the red pepper flakes, soy sauce, and rum. Cover and steam for 10 minutes or until the shrimp is fully cooked, stirring occasionally to coat the shrimp.
- Remove from the pot and serve immediately alongside the salmon.