Barbecue Salmon & Snap Pea Slaw

Dinner never tasted so good! Barbecue Salmon & Snap Pea Slaw is the perfect dish for any time of the year. Tons a flavor without any guilt.
Photo by Courtney P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • Cooking spray

  • 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

Directions

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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