CONCORD, N.C. - Deb Haase has a plethora of recipes from which she draws when she cooks for Hendrick Motorsports drivers and executives. Here is one of Dale Earnhardt Jr.‘s favorites:
Salmon with orange rum sauce
•2 pounds. boneless skinless salmon filets
•Extra virgin olive oil
•Jamaican Jerk Seasoning
•1 teaspoon extra-virgin olive oil
•1 tablespoon minced garlic
•½ cup any orange marmalade
•¼ cup Asian sweet chili sauce
•¼ cup rum (light or dark)
•1 cup drained mandarin oranges
Coat both sides of the salmon filets with extra virgin olive oil. Season both sides with the jerk seasoning. Cook filets on a grill pan over medium high heat, turning once. (About three minutes per side).
Orange Rum Sauce:
In a sauce pan, sauté the garlic in one tablespoon. Extra virgin olive oil over medium heat for two-to-three minutes. Stir often, do not allow to brown. Add the marmalade, sweet chili sauce and rum. Stir over medium high heat until the marmalade has melted and a syrup has formed. Gently stir in the mandarin oranges right before serving. Serve the cooked salmon with the sauce spooned over the filets.