Salmon With Raspberry Ginger Sauce, Broccoli & Zucchini
Peel & halve large shallot. Thinly slice using Simple Slicer.
1
Halve 2 zucchini lengthwise. Cut into 1/2” half moon pieces.
2
Cut 1/2 broccoli crown head into bite size pieces.
3
Combine 1t cornstarch with 3T water.
4
Season 2 salmon fillets with salt & pepper.
5
Heat oil in cast iron skillet. Add salmon skin side up. Sear on one side 2-4 mins.
6
Turn salmon over, adding a drizzle of oil if needed.
7
Bake the salmon at 425° for 7-10 mins.
8
Heat drizzle of oil in skillet. Add broccoli & 1/2t garlic salt. Cook until tender, 5-7 mins.
9
Add zucchini, shallot, 1/2t garlic salt & pepper. Cook an additional 5-7 mins.
10
Once veggies are cooked, stir in 2 1/2t soy sauce.
11
Remove veggies from pan & set aside.
12
Wipe skillet clean. Remix cornstarch & water. Add 3T raspberry preserves, 1t minced ginger & 3T water. Bring to a simmer.
13
Add cornstarch mixture. Simmer 1-2 mins.
14
Pour sauce into 1 cup prep bowl.
Plate salmon & veggies. Top salmon with raspberry ginger sauce. Sprinkle sesame seeds on veggies.
15
What you'll need
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Fish Spatula
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10in Cast Iron Skillet
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Cutting Board
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1 Cup Prep Bowls
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