Archive | August, 2014

Spicy Rum Marinate for Chicken or Salmon

29 Aug

My husband requested chicken with Caribbean seasoning. Our son and his wife brought back some great Caribbean rum for us from St Lucia. I mixed up some Caribbean seasonings and mixed it with rum and lime juice. We both loved the seasoning. I marinated the chicken in the mix for 2 hrs. The salmon was marinated 20 minutes. I did not want to marinate fish for too long, because the lime juice would actually “cook” it. I baked everything, but would love my for my son in-law to grill it for us one day. He can do some wonders with his Big Green Egg.

 

  • 1 1/2 tablespoons fresh lime juice
  • 2 fluid ounces rum
  •  1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • chicken breast

Mix all of the ingredients together. Pour into a zip log bag with the chicken or salmon. Marinate chicken 2-3 hrs, salmon for 20-30 minutes. Bake chicken in 35o degree oven for 40 minutes, salmon for 20 minutes.

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Bourbon Salmon

6 Aug

One of the local restaurants used to have a bourbon salmon on the menu and I always loved it. Today I started craving for the flavor and came pretty close to it minus the butter they used for cooking. This marinate would probably work with chicken as well.

Marinade:

  • 3 tbs brown sugar
  • 3 tbs bourbon
  • 2 tbs low sodium soy sauce (gluten free)
  • 1 tbs fresh grated ginger
  • 1 tbs lemon juice
  • 1/4 tsp black pepper

– salmon fillet
Mix the marinade ingredients together. Place the salmon in a large ziplock bag. Pour the marinade mix in the bag with the salmon. Marinate in the fridge for 1-2 hrs, turning the bag occasionally. Coat a heavy duty skillet with olive oil and heat it over medium high heat. Empty the marinade and fish to pan. Cook about 4-5 min each side or until fish becomes flakey.

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