Rating: 5 stars
15 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light August 2012


Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary

1 hr 6 mins
46 mins
Serves 4 (serving size: 1 fillet and about 3/4 cup slaw)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

268 calories; fat 11.4g; saturated fat 1.7g; mono fat 3.9g; poly fat 4.6g; protein 27.8g; carbohydrates 12.7g; fiber 1.8g; cholesterol 66mg; iron 2.1mg; sodium 474mg; calcium 49mg.