Recipe

Pan-roasted Salmon With Fresh Mint Sugar Snap Peas Recipe


Pan-Roasted Salmon With Fresh Mint Sugar Snap Peas Recipe
Gorgeous salmon with minted sugar snap peas...seriously, it doesn't get much better than that!

Sunnyflower

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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
  1. 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.
  2. 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.
  3. In a bowl whisk togethermint, lemon juice, oil, soy sauce, salt, and pepper. Add to peas, tossing to coat. Adjust seasonings to taste.
  4. 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).
  5. 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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Comments


Mmmm!!


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