Rum-Soaked Salmon with Apple Ginger Puree

Posted by Margalit

Tonight we're hosting some very gourmet friends. Real foodies. As usual, I'm challanged to find a recipe that they'll enjoy, that my family will also enjoy, and that will impress said foodies with my gourmet skillage in the kitchen. Ahem! Going through my various cookbooks, I decided upon this recipe from Dan Atkinson's Salmon House on the Hill Cookbook. Atkinson's restaurant in Vancouver offers the bounty of the Pacific Northwest with fresh local ingredients.

Fresh salmon is always a big hit in my house, and this recipe definately kicks it up a couple of notches in the gourmet category. Plus, there are few flavors I like better than ginger.

Rum-Soaked Salmon with Apple Ginger Puree
Serves 4

1/4 cup dark rum
2 Tbls Demarara sugar
1 Tbls minced lemon grass (white part only)
salt and black pepper to taste
4 x 8oz boneless salmon fillets
1 recipe Apple Ginger puree (see below)

Mix together the rum, sugar, lemon grass, salt and pepper and rub the mixture over the salmon. Marinate for at least 4 hours or overnight. Turn the salmon over frequently for best results.

Preheat the oven to 400F. Bake the salmon for 10. Remove the salmon, place on serving plates and top with the apple ginger puree. The puree is served cold, so if you don't want anyone to complain about cold salmon, serve it on the side or around the salmon rather than on top.

Apple Ginger Puree
Makes 1.5 cups

1 Tbls granulated sugar
2 Tbls hot water
1/2 cup ginger, peeled and finely grated
1 cup peeled and diced Granny Smith apples
1 Tbls apricot chutney
1 Tbls white wine
1/2 tsp Dijon mustard

Dissolve the sugar in the hot water. Combine the ginger, apple, chutney, white wine, mustard and sugar solution. Process in a food processor until finely ground. Store in the refrigerator until needed.

TAGS: Apple Ginger Puree, Dan Atkinson, Salmon, Salmon House Cookbook
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