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Pan-Roasted Salmon
Served with Minty Snap Peas

6 servings

Salmon  

The ginger-soy-balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. I like to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.

6 pieces salmon fillets with skin on, each weighing about 6 ounces

Marinade:
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar

1-1/2 pound snap peas

Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 tablespoons virgin olive oil

1. Put the salmon in a bowl or deep dish. Pour in the pre-mixed marinade and toss lightly to coat. Let sit at room temperature while cooking the snap peas.

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

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

4. Heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place in the pan, skin side down. Partially cover, and fry about 5 to 6 minutes 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.

5. Arrange the salmon filets on a serving platter and spoon the snap peas around and on top. Serve with a rice pilaf or steamed rice.

 

Buy the Book!

 

from:
Spices of Life
Simple and Delicious Recipes for Great Health

by Nina Simonds
Knopf
Hardcover, $35.00
ISBN: 0-375-41160-7
Recipe reprinted by permission.

 

Spices of Life

Recipes

 


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This page created April 2005


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