Barbecue Salmon and Snap Pea Slaw
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