Honey Jerk Surf & Turf(Salmon + Lamb Chops)

Ingredients

For the Dry Rub Marinade (for both salmon & lamb):

• 2 tbsp olive oil
• 1 tbsp Flora & Mana Dry Jerk Seasoning (www.floraandmana.com) 
• 1 tsp sweet dark soy sauce
• Salt to taste

For the Honey Jerk Butter Sauce:

• 2 tbsp unsalted butter
• 1 tbsp soy sauce
• 1 tsp sweet dark soy sauce
• 2 tbsp Walkerswood Wet Jerk Seasoning (or wet jerk paste)
• 3 tbsp honey
• Juice of ½ lemon
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1-2 tbsp water (optional, to loosen if needed)

For the Proteins:

• 6 lamb chops (about 1-inch thick)
• 2 salmon fillets (6-8 oz each, skin-on or skinless)

Instructions

1. Marinate the Proteins
In a small bowl, whisk together the olive oil, dry jerk seasoning, sweet dark soy sauce, and a pinch of salt. This simple marinade is going to infuse both your lamb and salmon with incredible flavor. Rub the mixture generously all over the lamb chops and salmon fillets, making sure every surface is coated. Let them sit at room temperature for 10-15 minutes while you prep the sauce. This allows the seasoning to penetrate and the proteins to come to room temp for even cooking.

2. Make the Honey Jerk Butter Sauce
In a small saucepan over medium heat, melt the butter. Once it's bubbling, add the minced garlic and grated ginger. Cook for about 1 minute until fragrant, but don't let the garlic burn. Add both soy sauces, the wet jerk seasoning paste, honey, and lemon juice. Stir everything together and let it simmer for 3-4 minutes until the sauce thickens slightly and becomes glossy. If it gets too thick, add 1-2 tablespoons of water to loosen it up. Taste and adjust, if you want more heat, add a bit more jerk paste. Set aside and keep warm.

3. Sear the Salmon
Heat a large skillet or cast-iron pan over medium-high heat. Add a drizzle of olive oil. Once the pan is hot, place the salmon fillets skin-side down (if using skin-on) and sear for 3-4 minutes without moving them. You want that beautiful golden crust to form. Flip carefully and cook for another 3-4 minutes on the other side until the salmon is cooked through but still tender and flaky. In the last minute of cooking, spoon some of the honey jerk sauce over the salmon to glaze it. Remove from the pan and set aside, tented with foil to keep warm.

4. Sear the Lamb Chops
In another large skillet (or wipe out and reuse the same pan), heat over medium-high heat with a touch of olive oil. Once the pan is smoking hot, add the lamb chops. Sear for 3-4 minutes per side for medium-rare, or 5 minutes per side for medium. Don't move them around, let them develop that gorgeous caramelized crust. In the last minute, spoon the honey jerk sauce over the lamb chops, letting it sizzle and create a beautiful glaze. Remove from heat and let the lamb rest for 2-3 minutes.

5. Plate and Serve
Arrange the salmon and lamb chops on a serving platter or individual plates. Drizzle generously with the remaining honey jerk butter sauce. The sauce should pool around the proteins and look absolutely irresistible. Serve with your favorite sides, I love this with coconut rice, roasted vegetables, or a simple arugula salad. Watch it disappear!