A Saucy Little Salmon

Thursday, April 22, 2010

I'm constantly looking for yummy, easy, healthy fish recipes and I recently found this gem for broiled salmon.  It's super easy!

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Shoots
adapted from Bon Appetit, April 2010
serves 6
  • 1/4 cup Asian sweet chili sauce [I use Mae Ploy]
  • 3 Tablespoons soy sauce, divided
  • 2 Tablespoons finely grated (or finely chopped) fresh ginger, divided
  • 6 6-ounce salmon fillets, with (or without) skin
  • 2 Tablespoons dark sesame oil
  • 3 cloves garlic, minced
  • 8 ounces sugar snap peas (or snowpeas), trimmed
  • 1 1/2 tablespoons Chinese rice wine or dry Sherry
  • 3 cups pea tendrils or [pea sprouts] (about 6 ounces)
Line a rimmed baking sheet with foil, and place salmon fillets, skin side down, on the sheet.

Whisk together the chili sauce, 2 Tablespoon soy sauce, and 1 Tablespoon ginger in a small bowl.  Pour over the salmon, and let stand at room temperature for 30 minutes.

Preheat broiler.  Spoon any marinade remaining on baking sheet over the salmon.  Broil, without turning, until browned in spots and almost opaque in the center, 6-10 minutes, depending on the thickness of the fillets.

Meanwhile, heat the sesame oil in a large heavy skillet over medium-high heat.  Add the remaining ginger and the garlic, and stir until aromatic, about 30 seconds.  Add the sugar snap peas and stir, cooking until crisp-tender and brown in spots, 2-3 minutes.  Add the remaining soy sauce, rice wine, and pea tendrils, and cook, stirring constantly, until the tendrils begin to wilt, about 1 minute.  Drizzle with sesame oil.

Place 1 salmon fillet on each plate, and spoon the warm salad over the salmon.  Serve immediately.  I served mine with a bit of steamed rice on the side.