Pineapple Ginger Salmon with Steamed Corn on the Cob

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

4 Pieces Rainforest Salmon filets

1 Cup Pineapple Juice

3 Tbsp Ginger, Minced (or Ginger Concentrate)

1 Cup Brown Sugar

Salt and pepper , to season

3 tablespoons lemon juice , divided

1 tablespoon olive oil

4 tablespoons butter

Lemon slices of half a lemon

Rainforest Corn on the Cob

Pineapple Ginger Sauce:

2 Cups Pineapple Juice

1 Cup Brown Sugar

3 Tbsp Ginger, Minced (Or Ginger Concentrate)

To prepare the Pineapple Ginger Sauce

To a sauce pan, add all ingredients for Sauce. Bring to a rolling boil, and then reduce the heat to low and continue to cook the onions until the sauce reduces by half and thickens. Set Aside.

To prepare the Steamed Corn on the Cob

Set a sauce pot over medium/high heat with 3 quarts of water. Bring to a boil. Place a colander/steamer on top of the pot with corn inside.
Steam for roughly 20-25 minutes

To prepare the Salmon

Pat dry the Rainforest salmon filets with paper towel. Season generously with salt, pepper or your favourite fish seasoning mix. 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 skin 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.
Flip and sear the other side of each filet for TWO minutes. Add in the sauce to the pot and allow the salmon to simmer in the sauce on low, for 3 minutes.
Remove from the heat and serve immediately. Garnish with baby tomatoes, and desired herbs.

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