How to make it

  • 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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