sticky glazed salmon with blackened corn and broccoli

Our homemade syrupy marinade comes together with little effort and gives our salmon a lovely, burnished coating.

By: Anna Decker / 08/19/2015

We particularly enjoyed spooning it onto the fish, and then scraping the pan’s sticky surface. We sautéed plenty of fresh ginger and garlic for a truly flavorful side of corn and broccoli. Don’t worry if your vegetables darken against the hot skillet. If anything, they’ll impart a smoky flavor that pairs nicely with the sweet glaze. Cook, relax and enjoy!

Cooking time: 30 minutes

What we send:

2 garlic cloves 2 inches fresh ginger ¼ cup light brown sugar ¼ cup rice wine vinegar 1 teaspoon sriracha 1 tablespoon ketchup 2, 6 oz salmon fillets 2 ears corn 7 oz broccoli neutral oil such as vegetable or safflower coarse salt freshly ground black pepper

Equipment:

2 skillets grater or microplane

Recipe steps:

  1. Prepare aromatics

    Peel and finely grate or chop garlic and ginger.

  2. Make marinade

    Combine brown sugar, vinegar, sriracha, ketchup, and half the garlic and ginger. Add salmon fillets and turn to coat.

  3. Prepare corn and broccoli

    Meanwhile, shuck corn (if necessary) then cut kernels off of cobs. Cut broccoli into small bite sized florets.

  4. Cook vegetables

    Heat 2 tablespoon oil in a skillet over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add corn and broccoli, season with salt and pepper, and cook, stirring, until browned, 5 to 7 minutes.

  5. Cook salmon

    Meanwhile, heat 1 tablespoon oil in another skillet over high heat. Remove salmon from marinade (reserve marinade) and add to skillet, skin side up. Cook until browned, about 1 to 2 minutes. Carefully flip salmon, lower heat to medium and add marinade.

  6. Serve

    Let marinade boil down until thickened, about 2 minutes. Tilt the pan and spoon thickened sauce onto salmon. Divide the corn mixture among the plates then add a piece of salmon with its sauce. Enjoy!

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