- 6
Ingredients
- Nonstick vegetable oil spray
- 1/4 cup Asian sweet chili sauce*
- 3 tablespoons soy sauce, divided
- 2 tablespoons finely grated peeled fresh ginger, divided
- 6 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
Preparation
Step 1
Preparation
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.
* Available in the Asian foods section of
some supermarkets, at Asian markets, and
from amazon.com.
** Available at natural foods stores, farmers'
markets, and Asian markets.
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