1 side fillet of salmon, about 4 lb (2 kg)
1 tablespoon vegetable oil
1/4 cup butter, melted
1/4 cup rum
pinch each salt and pepper
Cut salmon into 3 equal pieces. Brush skin side of each with oil. Place salmon, skin side down, on greased grill over medium heat. Stir butter with rum; brush half over fish. Close lid; reduce heat to low and cook, brushing occasionally with remaining rum mixture, for about 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with salt and pepper. Using clean spatula, transfer fish to clean serving platter. Cover loosely with foil; let stand for 5 minutes. Cut crosswise into 12 portions.
Makes 12 servings.
PER SERVING: about 239 cal, 27 g pro, 13 g total fat (4 g sat. fat), 0 g carb, 0 g fibre, 85 mg chol, 95 mg sodium, % RDI: 2 % calcium, 8 % iron, 5 % vit A, 14 % folate.