Mojito Salmon My Way

This recipe that I am calling Mojito Salmon despite its rather authentic sounding name is really a figment of my imagination, inspired by a label on a Trader Joe’s Box. Well, it is sort of loosely based on the ingredients on the box and of course inspiration from what I think a Mojito gone savory would be like. It has rum and lime in fresh and generous proportions, and tasted pretty good!

If you really begin to dig deeper, you will realize that this post is really about my issues with Common Core and all the fuss about it. So, at this point our children are “all done” at least for this iteration. My two have forgotten all about the week, which for the most part was not as traumatic for them as it was supposed to be. I wonder, with all the fuss and concerns (including our esteemed county executive) master rather than join them in the fuss and convince them it is too difficult to overcome or depending on your perspective not even worth arguing over.

The annual dance recitals for the children’s Bharatnatyam performances were also this weekend. I for one am completely wiped. Maybe a few days breathing the mountain air upstate will help. This week I go went up for the annual conference that I have been going to for the past three years for work, the beautiful and serene mountain air and the Otesega lake always helps!

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Mojito Salmon My Way

Ingredients

For the marinade

1/3 cup rum
2 tablespoons coconut cream
6 pods of garlic, minced
1 jalapeno pepper, minced
1 teaspoon salt
2 poblano peppers, seeded and diced
1 red bell pepper, seeded and diced
2 shallots, finely diced
2 tablespoons cilantro minced
2 tablespoon mint, chopped
1 lime or lemon
2 tablespoon olive oil

To finish

2 pounds of salmon, cut into 4 inch pieces
1/3 cup chopped mint leaves

Instructions

Mix the rum, coconut cream, garlic, jalapeno pepper, salt, poblano pepper, red bell pepper, shallots, cilantro, mint and stir thoroughly.
Cut the lime or lemon, remove the seeds and squeeze in the juice and add the olive oil.
Place in a large zip lock bag, add in the salmon pieces and refrigerate overnight.
Pre-heat the oven to 350 degrees, place the salmon on a baking dish and bake for 8 minutes, broil on low for another 3 to 4 minutes until the salmon is lightly crisped around the edges.
Sprinkle with the remaining chopped mint leaves and serve.
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