Bon Appetit April 2010 Cover recipe.
The recipe was easy to make and good. We served it with rice. Our pea tendrils were more mature than the intention (so they were woody) and we ended up placing them to the side. Other than that, a success, and we'll add it to our ways to prepare salmon.
Note: I am not including stirring times in the stove-top portion of this recipe because I find them to be inaccurate on my electric stove. Sadly, gas is not available in my house.
vegetable oil spray
1/4 cup Asian sweet chili sauce (Asian aisle)
3 T soy sauce, divided
2 T finely grated fresh peeled ginger, divided
6 6-ounce salmon fillets with skin
2 T vegetable oil
3 garlic cloves, minced
8 ounces sugar snap peas
1 1/2 T Chinese rice wine or dry Sherry
3 cups pea tendrils or pea sprouts (6 ounces)
1 t Asian sesame oil
Line a rimmed baking sheet with foil and spray it with cooking spray. Place salmon on the baking sheet, skin side down, with a bit of room between each fillet. Combine chili sauce, 2 T soy sauce, and 1 T ginger in a small bowl, whisk, and spoon sauce over the salmon. Let it stand at room temperature for 30 minutes.
Preheat the broiler. Spoon any remaining sauce from the baking sheet back onto the salmon. Broil the salmon for 6 to 10 minutes or until desired doneness.
Meanwhile, heat the vegetable oil in a wok or large skillet over medium high heat. Add the remaining ginger and garlic and stir until aromatic. Add the sugar snap peas and stir until crisp-tender. Add the remaining soy sauce, the rice wine, and pea tendrils and stir until the tendrils are just wilted. Drizzle the pan with sesame oil.
Serve the salmon on plates with the pea mixture over the tops.