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Give salmon a special twist with this sticky-sweet rum glaze. Perfect for a summer lunch, the pan-fried salmon turns charred and caramelised in its rum, ginger and maple syrup marinade, before being served with sweet potato wedges and some spicy stir-fried greens. Why not treat Dad to this on Father’s Day as a change from his usual roast? See method
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Tip: You can also cook the salmon on a barbecue for an alfresco summer meal. Marinate the salmon as above before cooking. Brush the bars of a preheated barbecue with oil then cook the salmon skin-side down for 4-5 mins, then turn over with tongs and cook for a further 3-4 mins, or until the salmon is fully cooked through. The glaze will char very quickly over the high heat of the barbecue, so keep an eye on it as it cooks and brush with a little more oil if the fish is sticking to the grill.
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