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Barbeque Salmon and Snap Pea Slaw
Nb persons: 4
Yield: 1 fillet and 3/4 cup of slaw
Preparation time:
Total time:
Source: Cooking Light
| 2 tablespoons | dark sesame oil, divided |
| 3 | garlic cloves, crushed |
| 1 (1/2-inch) | 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 |
Preparation
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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