New & Notable

Honey-Glazed Salmon

with Smoky Habanero Corn & Barley

35 MIN

2 Servings

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with Salmon

From the Test Kitchen

Here, you'll coat flaky salmon fillets with a sweet and spicy glaze made with honey and hot sauce. You'll serve the salmon over a hearty bed of barley and sweet corn tossed with our new smoky honey habanero spice blend.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Pearled Barley
2 Skin-On Salmon Fillets
2 ears Corn
1 Tbsp Hot Sauce
2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
¼ cup Sour Cream
2 tsps Honey
2 Scallions

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sour cream, half the spice blend, and 1 teaspoon of water; season with salt and pepper. To make the glaze, in a separate bowl, whisk together the honey, 2 tablespoons of water, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

3 Cook the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened (be careful, as the corn may pop as it cooks). Transfer to a bowl; season with salt and pepper. Cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the salmon

Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Reduce the heat to low. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the salmon, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the barley & serve your dish

To the pot of cooked barley, add the cooked corn, remaining spice blend, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed salmon (including any glaze from the pan). Garnish with the seasoned sour cream and sliced green tops of the scallions. Enjoy!