Saffron Dill Salmon (PR Style)

Salmon fillet 16 oz.
Bacardi Limon 16 oz.
Water 4 oz.
Brown sugar 1 tbsp.
Rice vinegar 2 tbsp.
Saffron 1 pinch
Butter 4 tbsp.
Salt and pepper TT
Dill 3 tbsp. (chopped)
Cornstarch diluted in water 2:1 (2 cornstarch: 1 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 saffron and water and bring to a boil.

Add sugar and vinegar; continue to reduce by 1/3.

Add butter and correct seasoning.

Correct sauce consistency with diluted cornstarch if necessary.

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