Jerk Salmon and Green Bean & Asparagus Toss w/Citrus Rum Butter

Sit back, picture it. You’re on an island and a waiter brings you your rum drink in a pineapple. Life is good and dinner is on its way. That’s a nice thought right? Well if that can’t be your reality just yet, you can at least take yourself to the islands with this jerk salmon and vegetable toss with citrus rum butter. You will looove all the flavor and how quickly you can whip this up. Happy Cooking!!

Here’s the video:

 

Jerk Salmon

1-4oz salmon fillet

1 teaspoon of prepared jerk seasoning

1 teaspoon of olive oil

 

Preheat the oven to 400 degrees. Then, in a bowl, marinate the salmon with the jerk marinade and olive oil. Add to a cast iron skillet and roast in the oven for 7-8 minutes or until golden brown.

 

Green Bean & Asparagus Toss with Citrus Rum Butter

3 cups of fresh green beans

3 cups of asparagus, cut into similar sizes as the green beans

2 teaspoons of olive oil

1 good pinch of salt

1 good pinch of black pepper

1 good pinch of palm sugar (or brown sugar)

1 teaspoon of chopped shallots

1 teaspoon of minced garlic

½ cup of chicken stock

¼ cup of light rum

1 tablespoon of butter

The zest of ¼th a grapefruit

The zest of a lime

The zest of a lemon

The zest of half an orange

 

Start by sautéing the green beans and asparagus in olive oil for 2-3 minutes. Then add in the shallots and garlic. Cook for about 60 seconds more, then, add in the salt, pepper, and palm sugar. Add in the chicken stock and cook until the chicken stock has just about reduced. Add in the rum and light it so it flambes. Then, add in the butter and all the citrus zest. Cook for another 45 seconds and then serve.