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