Sunday, March 28, 2010

Easy Asian Inspired Meal

Spring vegetables tend to lend themselves to Asian and Italian foods, in my opinion.  With this month's Bon Appetit I wanted to try a recipe that used the beautiful Alaskan King Salmon I had seen at Whole Foods and the prevalence of spring vegetables (last night was roasted baby artichokes).  So this meal was Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils.  On the side an Asian Cucumber Ribbon Salad and Soba Noodles.

  • Nonstick vegetable oil spray
  • 1/4 cup Asian sweet chili sauce*
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons finely grated peeled fresh ginger, divided
  • 6 6-ounce salmon fillets with skin
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, 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 Asian sesame oil

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