RUM-PAINTED SPICY SALMON (OR SCALLOPS)
Steps:
- For the paint: Toast the peppercorns, cloves and coriander seeds in a dry skillet over medium-high heat, moving the spices around in the pan constantly, until fragrant, about 1 minute. Transfer to a spice grinder and grind roughly. Combine the sugar, soy sauce, rum, zest, and vinegar in a saucepan with the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 minutes. Remove from heat and reserve. For the salmon: Brush the rum mixture liberally on the non-skin side of each salmon fillet. Heat the olive oil in a large, heavy non-stick skillet on medium. Carefully place the fillets paint-side down in the preheated skillet. Cook the fish, until dark on the painted side, about 2 minutes (do not move the fish -- keeping them still allows the "paint" to caramelize). Increase the heat to medium-high, and immediately turn fillets skin side down. Continue cooking until medium rare and the skin is crisped, about 5-7 minutes depending on thickness of the fillets, adding a few additional drops of olive oil as needed to prevent sticking. Place fillets paint side up on serving plates and serve with white rice. Garnish with a few cilantro leaves, if desired. Note: To substitute scallops in this dish, use fresh sea scallops (do not use the water-added sea scallops, as the water prevents the "paint" from caramelizing). Substitute lower salt soy sauce for the regular soy sauce here. Reduce the final cooking time, after the scallops are turned, to 2- minutes, just until the scallops are cooked through.
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