Monday, August 20, 2012

Asian Barbecue Salmon and Snap Pea Salad

Summer is perfect for grilled fish. I’m a fan of grilled fish for a few reasons – (1) tastes great; (2) Mark is usually the one who cooks it; (3) grilling outside does not leave the house smelling like fish for hours like it would if we cooked it inside. This meal is also great because it’s rather healthy and I just love all the colors on the plate.   

Asian Barbecue Salmon and Snap Pea Salad
2 tablespoons sesame oil
3 garlic cloves
 1 tablespoon fresh ginger, minced
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 1/2 tablespoons ketchup
2 teaspoons dark brown sugar
1 teaspoon chile paste (look for sambal oelek in the Asian area of your market)
2 (4-ounce) salmon fillets
1 cups snap peas thinly sliced
1/4 cup grated radishes (about 2 radishes)
1 shallot, very thinly sliced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 teaspoon salt

To prepare the barbecue sauce, combine 2 tablespoons sesame oil, garlic, and ginger in a food processor and pulse until finely chopped. Add the lime juice, soy sauce, ketchup, brown sugar, and chile paste. Pulse to combine into a smooth sauce.
Brush about half of the sauce on the tops of the salmon fillets. Grill salmon on medium-high heat for approximately 15 to 20 minutes, or until cooked through. Brush on more sauce as needed, as the salmon cooks.
I used my mandolin slicer to create thin strips of snap peas and also to julienne the radishes. Just be extra slow and cautious if you use this method and be sure to keep your fingers clear of the extremely sharp blade.
To prepare the salad, toss the sliced snap peas, radishes, and shallot with the sesame oil and vinegar. Season with 1/4 teaspoon salt (adding more to taste).
Serve the salmon with additional sauce drizzled on top and some salad along the side. Enjoy!!

Original recipe (slightly adapted) from

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