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Barbecue Salmon and Snap Pea Slaw

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Hands-on time 46 mins
Total time 1 hr, 6 mins
Yield Serves 4 (serving size: 1 fillet and about 3/4 cup slaw)
Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw.

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

Nutrition 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

How to Make It

  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.