Rum Butter Salmon

I rarely ever have booze in the house, but leftover rum from the Christmas rum balls was just enough for this recipe. I'm sure that on the BBQ it would turn into an interesting glaze, but in my oven it just soaked into and coated the salmon nicely. Not overly rum flavored, in fact you could barely taste it at all. Paired up with the lemon chive potatoes, it made a delicious, buttery dinner that left us smacking our lips and absolutely satisfied.

1 large fillet of salmon (about 2 lb)
3 Tbsp butter, melted
3 Tbsp rum
salt and pepper

Dry off your piece of salmon and then brush the skin side with oil. Place the filet, skin side down, on a greased BBQ over medium heat. Brush 1/2 of the rum butter over the salmon. Close the lid and grill, brushing again about 10 minutes later with the rest of the rum butter. Cook until it flakes easily (about 20 minutes total, depending on the cut of salmon). Season with salt and pepper, then remove from the grill and let it rest for about 5 minutes.

Serves 6