Pan-Roasted Salmon with Minty Snap Peas

The ginger–soy–balsamic marinade gives the seared salmon a lovely flavor.  The simple mint dressing is a light and refreshing complement to snap peas. Salmon is a great source of omega-3 fatty acids.

6 salmon fillets with skin on, 6 ounces each

For the salmon marinade

  • 2 tablespoons minced fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons balsamic vinegar

1½ pounds snap peas

For the mint dressing

  • 3 tablespoons fruity extra-virgin olive oil
  • 2 tablespoons lemon juice, or to taste
  • 4 to 5 tablespoons chopped mint
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons virgin olive oil

Make the marinade: Mix the ginger, soy sauce, and balsamic vinegar in a small bowl. Put the salmon in a deep dish. Pour in the marinade and toss lightly to coat. Let the salmon sit at room temperature while cooking the snap peas.

Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until they are crisp tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.

Whisk the mint dressing ingredients together in a mixing bowl. Add the snap peas and toss lightly to coat. Taste for seasoning, adjusting if necessary.

Heat the 2 tablespoons of olive oil in a large frying pan over high heat until very hot. Place the salmon steaks with their coating, skin side down, in the pan, partially cover, and fry about 5 to 6 minutes covered over high heat (depending on the thickness) until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.

Arrange the salmon fillets on a serving platter and spoon the snap peas around and on top. Serve with steamed brown rice or rice pilaf for a festive buffet.

Nutritional information per serving:

Calories: 370 ⁄ Protein: 34 g ⁄ Carbohydrate: 11 g ⁄ Fiber: 3 g⁄ Sodium: 570 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 5 g ⁄ Monounsaturated fat: 11 g
Trans fat: 0 g ⁄ Cholesterol: 85 mg


By | 2016-11-09T23:48:27+00:00 June 2nd, 2016|Healthy Recipes|0 Comments

About the Author:

Anthony is an investor, writer, lifestyle entrepreneur and a high performance coach. He developed a passion for health and nutrition in his corporate career after years of managing an extensive travel schedule and his own food sensitivities. When he isn’t writing for Karma Juice or his own lifestyle blog, you can find him climbing around the Rocky Mountains with his camera or enjoying an afternoon with his EC signature strat. Learn more at

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