Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

Name: Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 59 milliliters Asian sweet chili sauce; 170 grams cups pea tendrils or pea sprouts (about; 2 Tbsps finely grated peeled fresh ginger, divided; 3 garlic cloves, minced; 2 Tbsps Chinese rice wine or dry Sherry; 1 kilograms salmon fillets with skin; 1 teaspoon Asian sesame oil; 3 Tbsps soy sauce, divided; 227 grams sugar snap peas, trimmed; 2 Tbsps vegetable oil

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils might be just the American recipe you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 363 calories, 38g of protein, and 16g of fat per serving. This recipe serves 6. Many people really liked this main course. It will be a hit at your The Super Bowl event. If you have soy sauce, rice wine, sugar snap peas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Line rimmed baking sheet with foil. Coat with nonstick spray.

Equipment you will use

Baking Sheet

Aluminum Foil

Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl.

Ingredients you will need

Chili Sauce

Soy Sauce

Ginger

Equipment you will use

Whisk

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.

Ingredients you will need

Salmon

Vegetable Oil

Chili Sauce

Marinade

Equipment you will use

Baking Sheet

Broiler

Frying Pan

Wok

Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds.

Ingredients you will need

Minced Garlic

Ginger

Add sugar snap peas and stir until crisp-tender, about 2 minutes.

Ingredients you will need

Sugar Snap Peas

Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute.

Ingredients you will need

Rice Wine

Soy Sauce

Drizzle with sesame oil.

Ingredients you will need

Sesame Oil

Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

59milliliters

Asian sweet chili sauce 170grams

cups pea tendrils or pea sprouts (about 2Tbsps

finely grated peeled fresh ginger, divided 3

garlic cloves, minced 2Tbsps

Chinese rice wine or dry Sherry 1kilograms

salmon fillets with skin 1teaspoon

Asian sesame oil 3Tbsps

soy sauce, divided 227grams

sugar snap peas, trimmed 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.