Preparation:
In a bowl, whisk together rum, honey, lemon juice, cilantro, garlic, ginger and 1 1/2 tsp salt. Remove any large bones from salmon fillets.
Place salmon in marinade; let stand for 1 hour, turning occasionally. Remove salmon from marinade; pat dry with paper towels.
Sprinkle salmon with cracked black pepper and 1/2 tsp salt. Heat oil in large nonstick skillet over medium-high heat.
Add salmon fillets, skin side up. Cook 3-4 minutes until salmon is golden-brown. Turn salmon, reduce heat to medium-low and cook about 5 minutes longer until salmon is cooked through but not dry.
Garnish with lemon slices and asparagus. |
