SAFFRON DILL SALMON

16 oz. salmon fillet
Salt and pepper to taste
16 oz. Bacardi Limon
4 oz. water
1 pinch saffron
1 tbsp. brown sugar
2 tbsp. rice vinegar
4 tbsp. butter
3 tbsp. chopped dill
cornstarch diluted in water 2:1 (2 parts cornstarch: 1 part water)

Season salmon fillets with salt and pepper, sear or grill mark and set aside.

In a sauce pot, place the rum together with the water and saffron and bring to a boil. Add sugar and vinegar; continue to reduce by 1/3.

Add butter and correct seasoning.

Correct sauce consistency by adding diluted cornstarch and cooking until thickened, if necessary.

Finish fish in the oven or grill, trying to keep the center of the fillets pink and juicy.