How To Prepare
1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 3 ingredients (through chile poder); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Serve with salmon.
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Ingredients
- 2 tablespoons dark sesame oil, divided
- 3 garlic cloves, crushed
- 1 (1/2-inch) piece fresh ginger, peeled
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons no salt added ketchup
- 2 teaspoons Splenda
- 1 teaspoon chili powder
- 4 (4-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
- Cooking spray
- 2 cups sugar snap peas, trimmed and thinly sliced crosswise
- 1/2 cup grated radishes
- 1/4 cup very thinly vertically sliced shallots
- 2 teaspoons rice vinegar
Ingredients
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