- 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
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.
Yield: serves 4 (1 fillet and 3/4 c slaw)
- Calories: 268
- Fat: 11.4g
- Protein: 27.8g
- Carbohydrate: 12.7g
- Fiber: 1.8g