Salma colada

I made this the other day using some of the salmalaks we hoarded; it was a very random experiment. I'll formalize the recipe some day, but in case you're good in dealing with haphazard recipes you can try it yourself...

Start cooking the sauce:
- 200 ml coconut milk
- juice from 1 can pineapple chunks (from those 3-pack things you get in Norway, can edit with more info later) - ca. 100 ml. Be sure to save the pineapple for later.
- 2 shots rum
- 2 tsp soy sauce

Bring to a boil, reduce to about 2/3 of the original amount. Add pineapple chunks.

Dust four pieces of Salmalaks (salmon) @ ca. 125 grams each with flour and fry in butter (not oil, not margarine... butter!), medium heat, to get the sides brown. Add sauce to fish and let simmer until sauce is thick. Serve with rice and black beans.

Next time I'll double the sauce.