Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw.
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
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
How to Make It
Preheat the grill to high heat.
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.
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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The salmon was great, but I was disappointed in the slaw. I think I would prefer the peas cooked and served hot, but I would definitely make the marinade for the salmon again. I served with some brown rice cakes - I used another recipe but changed the seasoning to make them Asian flavored.