The Lenten season officially began yesterday - Ash Wednesday - and that means it's time to go fishing! We did just that with Rainforest Seafoods and came up with a haul of salmon and scallops, as well as fish nuggets and fingers for the little ones. They're all delicious and healthy. So if red meat is off your menu for the next 40 days, we and our friends at Rainforest Seafoods are here to make sure you don't miss out on taste.
The crËme de la crËme of our catch was salmon. Check your local supermarket, because Rainforest salmon is not as expensive as you might think. This fish requires some gentle care and attention. We all know how good it is for our bodies - it's known as one of the world's healthiest foods. Its protein and omega-3 content is incomparable, its great for lustrous hair, has eye and cardiovascular benefits, provides joint protection and is packed with a range of vitamins.
But as good as it is for us, we also want it to be delicious.To get the best flavour out of your salmon, it's very important that the fish is fresh. Rainforest's executive chef, Evrol Ebanks, recommends purchasing salmon that has a vibrant colour - like the ones in the Rainforest brand's new packaging. Each piece is individually vacuum-sealed and then packaged in a resealable bag. This way, you only have to take out what you need each time and never have to worry about freezer burns.
Marinating your salmon for no less than half an hour is another way to ensure that its bursting with flavour. Anything citrus-based will complement salmon. Garlic and butter also make very good companions. If you are into alcohol, Ebanks recommends adding some wine (remember this will burn right off, leaving a great aroma).
Slow cooking is also a way to have the flavours soak in, and salmon goes great with some Jamaican staples such as sweet yam, roasted sweet potato and St Vincent yam - cubed or nicely sliced.
Have fun taking a dive into the delicious offerings of the sea with these recipes.
Rainforest Grilled Salmon Fillet
With a jackfruit, thyme and dapple pickle
1 Pack Rainforest Seafoods Salmon Fillet
2 tbs old bay seasoning
2 cloves garlic chopped
1 sprig thyme
1/4 cup olive oil
1/4 cup honey
1/2 cup orange Juice
2 tbs rice wine vinegar
1 cup jackfruit julienne
2 large otaheite apple julienne
1 red onion
1. Sprinkle salmon evenly on both sides with old bay seasoning, then coat with the olive oil.
2. Preheat the grill to 3508F and place the salmon on, cooking for a minimum of three minutes on each side.
3. Remove and place on baking tray
4. Place the butter, jackfruit and garlic in a preheated saute pan on medium heat and cook for a minute.
5. Add all the other ingredients and allow it to reduce for 2-3 minutes.
6. Remove and pour over salmon.
Coconut Curry Scallops
1 lb Rainforest Seafoods scallops, defrosted
2 oz olive oil
3oz unsalted butter
4 oz Walkerswood curry paste
1 oz ginger, chopped
8 oz coconut milk
2 oz toasted coconut flakes
2 cloves garlic, chopped
1sprig fresh cilantro, chopped
3 stalks scallion, chopped
1 small Scotch bonnet pepper
1 small sweet pepper diced
1 small onion diced
1. Pre-season the scallops with salt and pepper to taste
2. Place the olive oil in a pre-heated saute pan and add the scallops and cook for two minutes remove and hold
3. In the same pan, add the butter and all vegetable matter and saute for one minute, then add the curry and coconut milk.
4. Bring to a boil, lower the flame, add scallops and allow to simmer for five minutes.
5. Remove and garnish with coconut flakes then serve.