Ingredients
28 ounces (800 g) 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
Directions
Honey Mustard Sauce
- 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.
- Add the sugar and stir for 2 minutes until Add the honey and mustard and stir. Add 1-2 tablespoons of water if the sauce become too thick, or as needed. Set aside.
Roasted Corn on the Cob
- Table 2 tablespoons of the butter and bring to room Combine with mined garlic and brush the corn.
- Roast in an oven at 325 degrees for 20-25
Salmon
- Pat dry room temperature Rainforest salmon fillets with paper towel. Season all over with salt, pepper or your favourite fish seasoning Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each filet for TWO Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown ) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley and drizzle the butter over each Serve immediately.