Salmon with Sweet Chili Glaze, Sugar Snap Peas, & Pea Tendrils

This easy salmon recipe packs a lot of nutrition and flavor into a single dish. Look for pea tendrils (the young leaves and shoots of the snow pea plant) in the produce section next to the other sprouts. If you have a little extra time, I recommend making your own sweet chili sauce to use in this recipe rather than store-bought- fresh home-made chili sauce has a brighter flavor than bottled or jarred sauces, and no additives that can alter the flavors of the marinade. This recipe serves four.


  • Nonstick vegetable oil spray
  • 1/4 cup sweet chili sauce
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons finely grated peeled fresh ginger, divided
  • Four 6-ounce salmon fillets with skin
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 8 ounces sugar snap peas, trimmed
  • 1 1/2 tablespoons Chinese rice wine or dry Sherry
  • 3 cups pea tendrils or pea sprouts (about 6 ounces)
  • 1 teaspoon Asian sesame oil


  1. Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
  2. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
  3. Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.
  4. Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.