Recipe

Pan-roasted Salmon With Fresh Mint Sugar Snap Peas Recipe

	Sunnyflower / All my dishes 8 months ago Gorgeous salmon with minted sugar snap peas...seriously, it doesn't get much better than that! Prep:10m Cook:15m Servings:2	Sunnyflower
	fish fish fish colorful seafood delicious healthy ginger elegant

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Ingredients

Salmon:

1 1/2 Tbsp dry white wine

1 1/2 Tbsp reduced-sodium soy sauce

1 1/2 Tbsp balsamic vinegar

1 tsp ground cumin

1 tsp ground ginger

2 salmon filets

olive oil

Peas:

3/4 lb sugar snap peas

1/4 cup chopped fresh mint

2 Tbsp lemon juice (or more to taste)

splash olive oil

1 Tbsp reduced-sodium soy sauce

1/4 tsp salt + more to taste

1/4 tsp ground black pepper + more to taste

Directions

To make marinade: In a medium bowl, whisk wine, soy sauce, vinegar, ginger, and cumin. Add salmon filets and turn to coat. Allow to sit, skin side up while peas are cooking.

To make peas: In a saucepan, bring 4 cups water to a boil; add peas and cook 10 seconds. Drain in a colander and run under cold water to stop cooking. Dry on paper towels.

In a bowl whisk togethermint, lemon juice, oil, soy sauce, salt, and pepper. Add to peas, tossing to coat. Adjust seasonings to taste.

To make salmon: In a large nonstick skillet, heat oil an add salmon, skin side down. Partially cover and cook on medium-high heat until salmon is opaque and flakes easily with fork (3-5 minute per side, depending on thickness).

Arrange salmon on plates and spoon sugar snap peas around and on top. Serve with Lemon Quinoa, Cousous, or Basmati Rice.

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