Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Hands-on Time
46 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

Preheat the grill to high heat.

Step 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.

Step 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.

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