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.

Salmon

• 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

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.

King salmon - with marinade on the right, plain on the left - beautiful!

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.

Asian Ribbon Salad

2 seedless cucumbers, halved lengthwise and seeded

1/4 cup seasoned rice vinegar

1/2 teaspoon Asian sesame oil

2 tablespoons sesame seeds, toasted lightly and cooled

2 teaspoons finely grated peeled fresh gingerroot

1/4 cup chopped scallion greens

Using a mandoline or vegetable peeler, thinly slice cucumber into ribbons.  Toss with remaining ingredients.  Season with salt and pepper and marinate in the refrigerator for 15 - 1 hour.