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
- 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.
- 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.
- 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.
- Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.
last updated August 17, 2023