Rum Salmon Salad

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.

Rum Vinaigrette:

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.

Rum Salmon:

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.

Rum Salmon Salad
Prep Time
10 mins
Cook Time
10 mins
 
Course: Salad
Cuisine: American
Keyword: easy dinner ideas, healthy, salad
Servings: 4 servings
Author: Ella @ thewackyspoon.com
Ingredients
Rum Salmon:
  • 4 tablespoons butter
  • 2 tablespoons aged rum
  • 3 tablespoons salmon rub
  • 4 skinless salmon fillets
Salad:
  • 8 ounces mixed baby greens
  • 1 pear, thinly sliced
  • 1 red onion, sliced
  • 4 ounces petite camembert cheese
  • Chopped pecans
Rum Vinaigrette:
  • 3 tablespoons aged rum
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Salt and pepper
Instructions
Rum Salmon:
  1. Rub the salmon with the rub cover all exposed flesh. Set aside.
  2. 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.
  3. 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.
  4. Transfer salmon to a plate.
Salad:
  1. 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.

Rum Vinaigrette:
  1. Whisk together the rum, vinegar, mustard, and oil; season with salt and pepper, to taste. Serve on the side.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

11 thoughts

    1. Ohhh, salmon! Legit could eat it everyday. Yes, I understand I have problem. Don’t care, embracing it.

      Agree! Respect the drink. Even if it’s in the food.

      Thanks, Marco! 🤗

    1. Thank you! Not pretentious means so much to me. I thank you for seeing and understanding that. Pretentious is fun to look at, but a nightmare to find all the ingredients. I take what we have here in Zone 5 growing on the farm and try to make something beautiful with it. Hopefully, that comes through. I hope to let everyone know they can cook!

      1. I can be rather wise 😉 And I think it’s because as much as I can be fancy when I want to be, I am like you – I prefer the wholesome, real version of things. I love that you have the farm to pick from. OK, in honesty, I’m rather jealous 😉
        Yes! It all comes through!
        That was one of my goals in doing my food videos – to show people that you don’t have to take a MasterChef class to make good eats.

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