Prep time: 60 minutes
Cook time: 8-10 minutes
1/2 cup fresh lime juice
2 Tablespoons orange marmalade
2 Tablespoons finely minced shallots
1 clove minced garlic
1 Tablespoon grated fresh ginger
1 1.2 Tablespoons dark rum
4 6-ounce center-cut salmon fillets
1/2 tsp. salt
1/4 tsp. pepper
2 Tablespoons vegetable oil
2 Tablespoons minced cilantro
1. In a small bowl, whisk together the lime juice, marmalade, shallots, garlic, ginger and rum. Place the salmon in a shallow non-reactive baking dish and pour the marinade over the fish. Cover and refrigerate for 30 - 45 minutes. Turn the fish over once during this time to ensure the marinade is absorbed on both sides of the fish.
2. Remove the salmon from the marinade, wipe off excess and pat dry. Season with salt and pepper;
3. Heat a non-stick saut? pan over high heat. Add oil and saut? the salmon until both sides are nicely browned and the inside is moist.
4. Remove from pan and sprinkle with cilantro. Serve.