This post is part of Rumdood’s May Mai Tai Madness contest: an ode to rum mixology.
Rum, oh, rum.
When I first met RumDood, I was shocked at the fact that someone could actually blog about hard liquor. After all, I was 23, still suffering from old college drinking habits and the hangovers that entailed the misery. Bacardi and Sailor Jerry were the only rums I ever had, served in shot glasses or in slushie daiquiris at the fair. Why would anyone want to write about that?
Obviously, this was before I learned the existence of cocktail bloggers and extensive mixology programs. I’ve changed a lot in two years, thanks to a certain rum drink that Rumdood made for me.
Eventually I figured out what this whole hullabaloo was about when Rumdood invited me over a his rum tasting.
Upon our arrival, we were served a properly made Mai Tai, which was a surprise. Back then, I thought that a Mai Tai was something you were suppose to have at Chevy’s with freshly fried tortilla chips – not something you’re going to woo rum-noobs with.
But the glasses Rumdood came back were not filled with pink slushies; in fact they were deeply amber in color, and on the rocks. It was made with just rum, orgeat, simple syrup and lime juice – no pineapple juice, no grenadine, and certainly not blended like a frappucino. The simple syrup was home made, and the cocktail didn’t leave that unpleasantly sticky corn syrup aftertaste. In fact, the drink was so effin’ delicious, I ended up with an empty glass in no time.
Since then, I’ve learned to appreciate cocktails more for its flavor components than how fast it will get me intoxicated, and I haven’t had that many bad hangovers since. I’ve learned to drink my liquor ‘neat’ too (current favorites include Oronoco, Lillet Blanc, Courvoisier – what can I say, I have a sweet tooth)!
So that’s what my “best ever rum experience” was like – and it opened many doors for me.
But Wait! You didn’t think I’d leave you without a recipe, did you? Good, because today I will be leaving you with a dish I made for the rum tasting at Rumdood’s – Tiger Sauce Salmon. It is ridiculously easy, in fact, it hurts me to even call it a recipe. But this dish goes awesome with a sweet rum drink, so bust out your cocktail shakers kids – tonight, you’re eating beach bum style.
Tiger Sauce Salmon – serves 2
1 salmon fillets
1 bottle tiger sauce
1 white onion, sliced
1 lemon, sliced
This is Tiger Sauce. It is the most important ingredient for this recipe. It’s sweet and sour, almost like a Thai sweet chili sauce, but not as garlic-y. It’s available at most markets, but if you can’t find it, you can always make a clone recipe.
Pat your salmon patties dry, and place in a large ziploc. Pour in about 1/4 of Tiger Sauce and let marinade overnight.
Turn you oven on to broil. Cover a baking sheet with aluminum foil, and lay out onions and lemon slices. Place marinated salmon filet over the bed of aromatics, and drizzle some more Tiger Sauce on it.
Set baking sheet at least 6 inches away from the broiler, and cook for 10-12 minutes, depending on the thickness of your filet. Just think: 10 minutes per inch of thickness!
I burnt mine because I was a little buzzed and did not give my fish my undivided attention. But it was good, especially with a glass of nectarine-infused Cuba Libre (rum x lime x coke). But you should totally eat this with a Mai Tai – recipe here at the all mighty RumDood.