1 liter rum
2 liters vanilla vodka
4 tablespoons honey
4 tablespoons fresh lemon juice
1 (7 ounce) package ginger ale
In a double boiler combine rum, vodka and honey, stirring occasionally. Remove from heat; stir in lemon juice. Pour into glass, shaking to coat. Chill in refrigerator. Turn bottle occasionally. While remaining in refrigerator, whip cream with electric mixer in medium bowl until stiff peaks form. Whip cream or 2 egg whites to stiffen. Whip cream until stiff, but not stiff. Spread over top of salmon fillet. Chill 5 hours in refrigerator, stirring occasionally.
Remove salmon from marinade and cut into 6 slices. Chill for 1 hour. Grill over medium heat. Remove from marinade to serving dish. Garnish as desired.
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