Salmon and Raspberry Ginger Sauce
with broccoli and zucchini stir-fry
Prep & Cook Time: 40-50 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
Bring together the subtle flavors of raspberry with the lovely pungent pow of ginger (along with cornstarch to thicken slightly) for this sauce that you'll find suits the salmon like magic. Hearty and healthy broccoli and zucchini on the side more than complement the proceedings; they have their own salty garlic-y love. Is this the perfect weeknight meal? That's for you to decide.
In Your Box (serves 2)
- 2 Zucchini
- 4 oz. Broccoli Florets
- 1 Shallot
- 1½ oz. Raspberry Preserves
- 1 tsp. Minced Ginger
- 1 tsp. Cornstarch
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) Vqm17kq7
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
If using sirloin, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until sirloin reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
If using filets mignon, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until filets reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.Peel and halve shallot. Slice thinly.In a mixing bowl, combine 3 Tbsp water and cornstarch until cornstarch dissolves. Set aside.Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Roast the Salmon
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.Transfer salmon to prepared baking sheet, seared side up. Wipe pan clean and reserve.Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon roasts, cook vegetables.
Cook the Vegetables
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add broccoli and half the garlic salt to hot pan. Stir occasionally until tender, 5-7 minutes.Add zucchini, shallot, remaining garlic salt, and a pinch of pepper. Stir often until zucchini and shallot are tender and browned, 5-7 minutes.Stir in soy sauce and remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.
Make the Sauce
Stir cornstarch-water to recombine.Return pan used to cook vegetables to medium heat. Add raspberry preserves, ginger, and 3 Tbsp. water. Bring to a simmer.Once simmering, slowly add cornstarch mixture, while stirring to combine.Return to a simmer. Once simmering, stir until slightly thickened, 1-2 minutes.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping vegetables with sesame seeds and salmon with sauce. Bon appétit!
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