Citrus Glazed Salmon on Potato Rafts w/ Pineapple Carrots

  • 1 lb salmon fillet, cut into 4 slices
  • 2 c rum
  • 1/4 c orange juice
  • small can of pineapple chunks, drained (reserve juice)
  • 1/4 c brown sugar
  • 2 c baby carrots or large peeled carrots cut into 3″ pieces
  • 1 large potato
  • 1 medium onion
  • 1 tsp granulated sugar
  • 1 egg
  • 2 T flour
  • Salt and pepper
  • vegetable oil for frying
  • 2 T butter

For the glaze: Bring the rum to a boil and add the orange juice and the juice from the pineapples. Reduce over medium-high heat until syrupy.

For the rafts: Shred the potato and onion with a grater or food processor. (Do not over-process – you don’t want a pulpy mass.) Mix with the egg, granulated sugar, flour, and a pinch or two of salt and pepper. The mix should be somewhat sticky but not wet (add more flour if necessary.) Heat some oil in a saute pan on medium heat; when hot, place a small pile of potato mixture into the oil and flatten with a wooden spoon or spatula to form a pancake approx 1/8″ thick and 6″ in diameter. When the edges are brown, flip the raft using two spatulas (one underneath and one on top) so it doesn’t break apart. Cook until the center is light brown and remove to a paper towel to dry. Rafts should be crispy on the edges and soft (but cooked) in the center.

For the carrots: Heat the butter in a saute pan (medium-high heat) and add the carrots. Toss to coat. When the carrots start to soften, add the brown sugar and toss well. After a few minutes the sugar will turn to a dark brown syrup; toss with pineapple chunks and remove from heat.

For the salmon: Preheat oven to 450. Heat some oil in an iron skillet and place salmon skin-side down. Season with some salt and pepper. When salmon starts to sizzle, pour some of the glaze over each piece and place the pan in the middle rack of the oven. Bake for about 15 minutes, basting with glaze halfway through. Salmon is done when it is whitish-pink in color and flakes easily.

To plate: Put a piece of salmon on a potato raft, pour some of the glaze over the salmon. Put carrots and pineapples on the side, with some greens tossed in a citrus vinaigrette.