Salmon with Sweet Chili Glaze and Sugar Snap Peas

Adapted via Bon Appétit
Serves 2

♦ Nonstick vegetable oil spray
♦ 3 tbsp Asian sweet chili sauce
♦ 4 tbsp low-sodium soy sauce, divided
♦ 1 1/2 tablespoons finely grated peeled fresh ginger, divided
♦ 2 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
♦ dash of toasted sesame oil, to taste

Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets in a glass dish. Spoon chili sauce marinade over and refrigerate – let marinate for at least 1 hour, or up to 6 hours.

Preheat broiler – line rimmed baking sheet with foil, and coat with nonstick spray. Place salmon fillets on prepared baking sheet, and spoon on any remaining marinade. 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 1/2 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 2 tablespoon soy sauce and rice wine, and stir for an additional minute. Drizzle with sesame oil.

Place 1 salmon fillet on each plate. Spoon warm sugar snap peas over salmon fillets and serve.

Read more about this dish and my musical pairing by clicking HERE

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