Whether you’re going meat-free for Lent, embracing a healthier lifestyle or seeking quick and convenient weekday meals, there is something for everyone from Rainforest Caribbean.

Pan Seared Rainforest Salmon with Honey Mustard Sauce and Roasted Corn on the Cob

Serves: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

• 28 ozs (800g) Rainforest Salmon Fillets

• Salt and pepper, to season

• 3 tablespoons lemon juice, divided

• 1 tablespoon olive oil

• 4 tablespoons butter

• 8 cloves garlic, finely chopped or minced

• 4 tablespoons fresh chopped Italian parsley leaves , divided

• Lemon slices of half a lemon

• Rainforest Corn on the Cob

Honey Mustard Sauce

• 1 tsp avocado oil

• 3 tablespoons honey

• 3 tablespoons mustard

• ½ cup water

• 1 tablespoon brown sugar

• 1 yellow onion, sliced

Method

Honey Mustard Sauce

1. To a sauté pan, over medium heat, add avocado oil. Add onions and sauté until transferred. Reduce the heat to low and continue to cook the onions until they become light brown.

2. Add the sugar and stir for 2 minutes until dissolved. Add the honey and mustard and stir. Add 1-2 tablespoons of water if the sauce becomes too thick, or as needed. Set aside.

Roasted Corn on the Cob

1. Add 2 tablespoons of butter and bring to room temperature. Combine with minced garlic and brush the corn.

2. Roast in an oven at 3250 F for 20-25 minutes.

Salmon

1. Pat dry room temperature Rainforest Salmon Fillets with paper towel. Season all over with salt, pepper or your favourite fish seasoning mix. Squeeze 1-2 teaspoons of lemon juice over each fillet, and rub all the flavour in.

2. Heat the olive oil in a large non-stick pan or skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

3. Flip and sear the other side of each fillet for two minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each fillet.

4. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your taste, and add more lemon juice if desired.

5. Garnish with the remaining parsley and drizzle the butter over each fillet.

Serve immediately.