Delicate salmon fillets seasoned in a sweet and smoky salmon rub, sautéed in rum butter and served over a plate of mixed greens.
Still feeling full from the Thanksgiving feast? Me too! Time for a deliciously filling Rum Salmon Salad filled with mixed greens, pear, cheese, and served with a delicate rum vinaigrette. It is light and delicate, but fills you up leaving you feeling content.
Let’s talk about the rum for a minute. I prefer to cook (and drink) with aged rum. It is smoother on the palette and because it is aged in oak barrels it takes on hints of caramel which smooths out the sweetness. Of course, you can use whatever you have on hand, but if you need to buy rum go with the aged to really complement this salad.
Start with the vinaigrette so the flavors have time to blend into one another. In a small bowl whisk together 3 tablespoons aged rum, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and 3 tablespoons olive oil. Season with some salt and pepper to taste and set aside to marry.
Start with skinless salmon fillets. Rub each fillet with some salmon rub. I love Cedar Oak Farms delicate blend of sweet and smoky. Set aside.
In a heavy skillet add 4 tablespoons butter with 2 tablespoons aged rum. Swirl and blend as the butter melts. The result: a caramel colored syrup.
Add the fillets and cook until golden brown, about 4 – 5 minutes per each side. As the salmon cooks, tilt the pan and spoon the rum butter over the salmon periodically. Transfer the fillets to a plate.
Rum Salmon Salad:
Add some mixed baby greens to four individual salad plates. Layer some sliced pear, sliced red onion, small pieces of petite camembert cheese, and some chopped pecans. Top with a salmon fillet. Serve the vinaigrette on the side.
- 4 tablespoons butter
- 2 tablespoons aged rum
- 3 tablespoons salmon rub
- 4 skinless salmon fillets
- 8 ounces mixed baby greens
- 1 pear, thinly sliced
- 1 red onion, sliced
- 4 ounces petite camembert cheese
- Chopped pecans
- 3 tablespoons aged rum
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper
Rub the salmon with the rub cover all exposed flesh. Set aside.
In a heavy skillet or grilling pan melt the butter and aged rum over a medium heat. Let simmer until the butter begins to brown to a rich deep color.
Add the salmon to pan and cook until golden, about 4 minutes. Carefully flip the fillets and continue cooking until done, 4 to 5 minutes more.
Transfer salmon to a plate.
Divide the lettuce between 2 serving bowls. Divide the pear slices between the two bowls. Toss on some sliced red onion, pear slices, cheese,l and some of the pecans. Top with a salmon fillet.
Whisk together the rum, vinegar, mustard, and oil; season with salt and pepper, to taste. Serve on the side.