Rum-Cured Salmon with Thai Pepper Mint Chutney

Ingredients

• Hot Rum Cure

• 1/4 cup dark rum

• 1 tablespoon brown sugar

• 1 teaspoon vegetable oil

• 2 teaspoons chopped fresh mint

• 2 teaspoons chopped fresh ginger

• ½ teaspoon ground habanero chile

• The Salmon

• 4 salmon steaks

• Thai Pepper Mint Mango Chutney

• 2 ½ cups diced mango

• 1 small red bell pepper, stem and seeds removed,
  diced

• ½ cup thinly sliced red onion

• 1/4 cup golden raisins

• 4 Thai chiles (prik kee nu), stems removed, chopped,
  or substitute 2 serrano chiles

• 1 cup dry white wine

• 1/4 cup red wine vinegar

• 2 teaspoons honey

• 6 whole peppercorns

• 2 tablespoons coarsely chopped fresh mint

Instructions

In a bowl, combine the rum, sugar, oil, mint, ginger, and chile. Allow the mixture to sit for 30 minutes to blend the flavors. Place the steaks in a glass dish and brush the cure on both sides of the steaks. Cover and marinate for 4 hours in the refrigerator.

To make the chutney, combine all the ingredients, except the mint, in a saucepan and bring to a boil. Reduce the heat and simmer until the fruits and vegetables are soft. Remove the mango, pepper, onion, and chiles and simmer the sauce until the liquid is reduced to a syrup. Return the fruit and vegetables and simmer for an additional 5 minutes. Allow to cool and add the mint.

Place the salmon steaks in a grill basket with handles. Grill the salmon over a medium fire until it flakes, about 15 minutes, turning occasionally. Serve the salmon with the chutney on the side.