Seafaring Roasted Salmon with Harvest Veggies & Figs

Course Main Course
Cuisine Comfort Food, North American


  • 1 800 grams Piece of the Side of a Salmon


  • 2 Tbsp Vegetable Oil Avocado, Canola or Olive
  • 1/4 cup of Honey
  • 1/2 cup of Captain Morgan Black Spiced Rum with a little extra like the Capt'n does
  • 2 Tbsp grated Fresh Lemon Rind
  • 1 Tbsp of Fresh Thyme
  • 1 tsp of mixed Salt and Freshly Crushed Black Pepper Coarsely if possible

Roasted Harvest Vegetables & Figs

  • 4 Medium sized Yukon Gold Potatoes
  • 4 Medium sized Carrots
  • 4 Parsnips
  • 1 Turnip sliced in 8 pieces
  • 1 Medium sized Squash Pepper, Acorn or Butternut
  • Fireball Cinnamon Corn Whisky
  • Avocado Oil
  • Maple Syrup
  • 1/2 tsp Brown Sugar
  • Salt & Pepper to taste


  1. Cut the piece of Salmon into 4 200 grams pieces. Mix the Oil, Honey, Rum, Lemon Rind, Thyme, Salt, and Pepper into a bowl and whisk it vigorously. Place the portions of Salmon in a marinating dish or vessel. Do not use any metal container, preferably glass. Let marinate for 1 hour on the counter or 4 hours inside the fridge. While marinating, prepare the vegetables. After the marinating period is over, put the pieces of Salmon on a rack with a dripping tray covered in foil on the medium rack in the oven at 450 degrees F (230 degrees C) for 15 minutes for thick pieces or 12 minutes for thinner pieces. Baste the pieces once with the marinade when the white bubbles, the natural fats of the Salmon start to appear. After basting put them back in the oven and turn the broiler on on high for 2 1/2 minutes. Set the cooked Salmon on the vegetables as per the video.
  2. Line a deep roasting pan with foil. Place fully peeled turnip on the bottom of the pan. Place the peeled and cleaned carrots on top of turnips. Peel the potatoes, the parsnips, and the potatoes. Peel the squash and cut into large chunks. Place around the outside of the vegetables. Finally, place 8 figs among the vegetables removing the top stem of the fig. Drizzle with the oil generously over all the vegetables, then drizzle the Cinnamon corn whisky and sprinkle sparingly the brown sugar to finish. Season with Salt & Pepper. Bake covered for 1/2 hour at 425 degrees F. then remove lid for 1 hour more. Baste and rotate periodically. Vegetables are ready when golden. To make sure vegetables are cooked, pierce with a fork until tender but not overcooked. When finished, Remove from oven and cover.