Saturday Night: Slow-cooked salmon, grilled fruit

This weekend Jon organized a group trip up to the Carnegie's cabin in Inverness. My food contribution was to make a salmon dish from JPFF ("Oven-baked salmon with sun-dried tomato and salsa mayonnaise") for Saturday's dinner. Jolie made some great sides (sauteed sugar snap peas and tomatoes stuffed with Israeli couscous) to accompany the salmon and there was a salad Cati made on Friday.

This is a slow-cooked salmon recipe, so based on that set of expectations the fish was badly overcooked (I timed the fish badly relative to when other stuff was going to be finishing, stupid on my part). Of course, badly overcooked slow-cooked fish means that it's cooked to a standard level of doneness, so the salmon was actually ok. Not at all what I was trying to serve, but still quite tasty.

For dessert I grilled some pineapple and banana and served them with vanilla ice cream and a lime-rum caramel:

1 cup sugar
1-2 Tbs water
6 Tbs butter
1 lime
salt
dark rum (Meyers)

Place the sugar and water in a pot over medium heat. Swirl occasionally until the sugar dissolves. Allow the caramel to cook, mostly undisturbed, until you're happy with the color (I like to let it go until fairly dark and just starting to smell "bitter").
Add the butter and mix until it's well incorporated.
Stir in the lime juice and let it cook a couple minutes.
Add a good pinch of salt and a couple Tbs of rum.
Serve with grilled fruit over ice cream.

This recipe sacrifices some of the fun of a rum caramel because the concentration of alcohol isn't high enough to get it to flame off (at least it wasn't this weekend), but it still ends up tasting fabulous. I'm a complete sucker for lime and caramel.