Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils
Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils is a gluten free, dairy free, and pescatarian main course. For $4.67 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 37g of protein, 16g of fat, and a total of 336 calories. This recipe serves 6. This recipe is liked by 176 foodies and cooks. Plenty of people really liked this American dish. If you have chili sauce, salmon fillets, fresh ginger, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 98%, this dish is spectacular. Try Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils, Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils, and Roast Salmon With Miso Glaze And Sugar Snap Peas for similar recipes.
Servings: 6
Ingredients:
1/4 cup Asian sweet chili sauce
3 cups pea tendrils or pea sprouts (about 6 ounces)
2 tablespoons finely grated peeled fresh ginger, divided
3 garlic cloves, minced
1 1/2 tablespoons Chinese rice wine or dry Sherry
6 6-ounce salmon fillets with skin
1 teaspoon Asian sesame oil
3 tablespoons soy sauce, divided
8 ounces sugar snap peas, trimmed
2 tablespoons vegetable oil
Equipment:
baking sheet
aluminum foil
whisk
bowl
broiler
frying pan
wok
Cooking instruction summary:
Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. 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 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 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil. Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.
Step by step:
1. Line rimmed baking sheet with foil. Coat with nonstick spray.
2. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl.
3. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. 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.
4. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds.
5. Add sugar snap peas and stir until crisp-tender, about 2 minutes.
6. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute.
7. Drizzle with sesame oil.
8. Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.
Nutrition Information:
covered percent of daily need
