Salmon fillet in Caipirinha marinade, from the oven

Ingredients for 2 servings:

• 2 ports. Salmon fillet(s) à 150 – 200 g
• 2 tbsp light rum
• 3 tbsp lime juice
• 1 tsp brown sugar
• 1 tsp oil
• 1 chili pepper(s)
• n. B. Salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Deseed the chili pepper, remove the skin, and finely chop or dice a piece. Adjust the amount to your personal taste and the spiciness of the pepper. Mix all of the marinade ingredients well; the sugar should dissolve. Wash the salmon, pat dry, and place in a shallow baking dish. Spread the marinade over the fish, making sure the underside is also coated, and marinate the fish for 30-60 minutes. Drizzle occasionally with the marinade that collects at the bottom of the dish. Preheat the oven to 190°C (top/bottom heat). Season the fish with salt and pepper, using freshly ground mixed pepper if you like, and cook in the oven for about 15 minutes. The cooking time is only a guideline and depends on the thickness of the fillets and whether you prefer the fish translucent or well-done.