Our homemade syrupy marinade comes together with little effort and gives our salmon a lovely,
burnished coating. 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
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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
Allergens: fish, medium-spice
What we send:
2 garlic cloves (0.4 oz)
2 inches fresh ginger (1.2 oz)
¼ cup light brown sugar (1.5 oz)
¼ cup rice wine vinegar (2 oz)
1 teaspoon sriracha (0.25 oz)
1 tablespoon ketchup (0.6 oz, 3 packets)
2, 6 oz salmon fillets
2 ears corn (20 oz)
7 oz broccoli
What you need:
neutral oil such as vegetable or safflower
freshly ground black pepper
grater or microplane
Suggested Sips: [wine + description]
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.
3.Prepare corn and broccoli
Meanwhile, shuck corn (if necessary) then cut kernels off of cobs. Cut broccoli into small bite
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