This is the cover recipe of April's Bon Appetit, and I was giddy as I carried it from the mailbox into my house. It just looked so fresh and delicious and springy. And well, its pretty obvious that I've become obsessed with springy recipes. As a matter of fact, the entire issue is chock full of recipes that I can't wait to try.
Usually when I plan dinner, I can tell if Joey will like it or not. If it has black beans, ground beef, jalapenos, or sausage, its a safe bet. This dish was somewhat of an unknown. He does like salmon, but isn't always the biggest fan of Asian flavors or funny vegetables. And when I told him what we were having, I could tell he wasn't that enthused. But he loved it! The glaze has that addictive sweet and spicy combo, and the salad is fresh and delicious as well.
I followed the recipe exactly for the salmon, but played around a little with the salad. I used sesame oil instead of vegetable oil, because I just love the flavor. And when it was finished cooking, I didn't drizzle with more oil, as the recipe instructs. It looked plenty oily, so I drizzled it with a little rice wine vinegar instead.
This is one of the easiest, low key recipes I've made in awhile, so I know it will be a nice fallback for busy evenings. Plus, I can't wait to get more mileage out of the snap peas and pea shoots before they're out of season.
Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Shoots
adapted from Bon Appetit, April 2010
- nonstick cooking spray
- 1/4 cup Asian sweet chili sauce
- 3 Tablespoons soy sauce, divided
- 2 Tablespoons finely grated fresh ginger, divided
- 6 6-ounce salmon fillets, with skin
- 2 Tablespoons sesame oil
- 3 cloves garlic, minced
- 8 ounces sugar snap peas, trimmed
- 1 1/2 tablespoons Chinese rice wine or dry Sherry
- 3 cups pea tendrils or pea sprouts (about 6 ounces)
- 1 teaspoon rice wine vinegar
Whisk together the chili sauce, 2 Tablespoon soy sauce, and 1 Tablespoon ginger in a small bowl. Pour over the salmon, and let stand at room temperature for 30 minutes.
Preheat broiler. Spoon any marinade remaining on baking sheet over the salmon. Broil, without turning, until browned in spots and almost opaque in the center, 6-10 minutes, depending on the thickness of the fillets.
Meanwhile, heat the sesame oil in a large heavy skillet over medium-high heat. Add the remaining ginger and the garlic, and stir until aromatic, about 30 seconds. Add the sugar snap peas and stir, cooking until crisp-tender and brown in spots, 2-3 minutes. Add the remaining soy sauce, rice wine, and pea tendrils, and cook, stirrining constantly, until the tendrils begin to wilt, about 1 minute. Drizzle with rice wine vinegar.
Place 1 salmon fillet on each plate, and spoon the warm salad over the salmon. Serve immediately