Barbecue Salmon and Snap Pea Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw. 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:
1. Preheat the grill to high heat.
2. 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.
3. 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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