Barbecue Salmon & Snap Pea Slaw

By courtneyepowell

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.

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

Details

Servings 4

Preparation

Step 1

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.