Barbecue Salmon and Snap Pea Slaw

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw.

Yield:

Serves 4 (serving size: 1 fillet and about 3/4 cup slaw)

Recipe from

Recipe Time

Hands-on: 46 Minutes
Total: 1 Hour, 6 Minutes

Nutritional Information

Calories 268
Fat 11.4 g
Satfat 1.7 g
Monofat 3.9 g
Polyfat 4.6 g
Protein 27.8 g
Carbohydrate 12.7 g
Fiber 1.8 g
Cholesterol 66 mg
Iron 2.1 mg
Sodium 474 mg
Calcium 49 mg

Ingredients

2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2-inch) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons ketchup
2 teaspoons dark brown sugar
1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
Cooking spray
2 cups sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup grated radishes
1/4 cup very thinly vertically sliced shallots
2 teaspoons rice vinegar
1/4 teaspoon kosher salt

Preparation

1. Preheat the grill to high heat.

2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.

3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

Note:

Julianna Grimes,

August 2012