Salmon & Sweet Corn Recipe

Prepare glaze

In a small saucepan, combine passion fruit pulp, honey, soy sauce, rice wine vinegar, grated ginger and minced garlic. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until slightly reduced and syrupy. Taste and adjust balance with a little more honey (if too tart) or vinegar (if too sweet). Remove from heat and let cool slightly.

Season salmon

Pat salmon fillets dry with paper towel. Brush each fillet lightly with olive oil and season with 1 teaspoon salt divided among fillets and 1/2 teaspoon black pepper divided among fillets.

Broil salmon

Position an oven rack 6–8 inches below the broiler. Preheat broiler on high. Line a rimmed baking sheet with foil and place a wire rack on top if available. Place salmon skin-side down on the rack/foil. Brush a generous layer of the passion fruit glaze on each fillet. Broil for 6–9 minutes, depending on thickness (about 6 minutes for 1-inch fillets), brushing once more with glaze halfway through. Fish is done when it is opaque and flakes easily with a fork and internal temperature reaches 125–130°F (52–54°C) for medium. Remove from oven and spoon remaining warm glaze over fillets. Finish with a squeeze of lemon.

Cook potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and season

Drain potatoes well and return to the hot pot for 1 minute to dry out. Mash potatoes using a potato masher or ricer. Warm the milk and melt the butter together (short microwave or small saucepan) then add to potatoes along with sour cream. Mash until smooth and creamy but still slightly textured. Season with remaining 1 tsp salt and 1/2 tsp black pepper. Stir in chopped chives if using. Keep warm until serving.

Blanch (optional) and sauté

Bring a pot of salted water to a boil. Blanch broccolini stems 1 minute, then transfer immediately to an ice bath to preserve color (optional step for very tender results). Drain and pat dry. In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add sliced garlic and red pepper flakes and cook 30 seconds until fragrant. Add broccolini and sauté 3–5 minutes until bright green and just tender-crisp. Season with 1/2 tsp salt and lemon zest. Toss to coat and remove from heat.

Divide mashed potatoes among 4 plates, using a scoop or ring for a neat presentation. Place a broiled salmon fillet alongside each portion of potatoes. Arrange broccolini next to the salmon. Spoon any reserved warm passion fruit glaze over the fish and a little around the plate for brightness. Garnish with microgreens or chopped parsley and an extra lemon wedge if desired. Serve immediately.