Servings: Serves 2
- 1 1/2 Tbsp. dry white wine or rice wine
- 1 1/2 Tbsp. reduced-sodium soy sauce
- 1 1/2 Tbsp. balsamic vinegar
- 1 tsp. ground cumin
- 2 (6-ounce) salmon fillets with skin
- 2 Tbsp. extra-virgin olive oil
- 3/4 lb. sugar snap peas , ends and strings removed
- 1/4 cup chopped fresh mint
- 2 Tbsp. fresh lemon juice , or to taste
- 1 1/2 Tbsp. extra-virgin olive oil
- 1 Tbsp. reduced-sodium soy sauce
- 1/4 tsp. salt , plus more to taste
- 1/4 tsp. freshly ground black pepper , plus more to taste
To make the marinade: In a medium bowl, whisk together wine, soy sauce, vinegar, ginger and cumin. Add salmon and turn to coat. Allow to sit, skin side up, while peas are cooking.
To make peas: In a saucepan, bring 1 quart water to a boil; add peas and cook 10 seconds. Drain in a colander and run under cold water to stop cooking. Blot dry on paper towels.
In a bowl, whisk together mint, lemon juice, oil, soy sauce, salt, and pepper. Add peas; toss to coat. Adjust seasoning to taste.
To make the salmon: In a large nonstick skillet, heat oil over medium-high heat. Add salmon, skin side down, and partially cover skillet. Cook until skin is crisp and salmon is just opaque throughout, 3 to 5 minutes per side, depending on thickness.
Arrange salmon on a platter and spoon sugar snap peas around and on top. Serve with Fluffy Lemon Quinoa
or Basmati Rice with Toasted Pine Nuts