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
2 skillets grater or microplane
- Prepare aromatics
Peel and finely grate or chop garlic and ginger.
- Make marinade
Combine brown sugar, vinegar, sriracha, ketchup, and half the garlic and ginger. Add salmon fillets and turn to coat.
- Prepare corn and broccoli
Meanwhile, shuck corn (if necessary) then cut kernels off of cobs. Cut broccoli into small bite sized florets.
- 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.
- 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.
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!