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Photo: Francesco Tonelli; Styling: Philippa Brathwaite Photo by: Photo: Francesco Tonelli; Styling: Philippa Brathwaite

Barbecue Salmon and Snap Pea Slaw

Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw.

Cooking Light AUGUST 2012

  • Yield: Serves 4 (serving size: 1 fillet and about 3/4 cup slaw)
  • Hands-on: 46 Minutes
  • Total: 1 Hour, 6 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 11.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 4.6g
  • Protein: 27.8g
  • Carbohydrate: 12.7g
  • Fiber: 1.8g
  • Cholesterol: 66mg
  • Iron: 2.1mg
  • Sodium: 474mg
  • Calcium: 49mg
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