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
freshly ground black pepper
grater or microplane
Peel and finely grate or chop garlic and ginger.
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.
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.
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!