The ginger–soy–balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. Nina likes to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.
Pan-Roasted Salmon Served with Minty Snap Peas
Recipe courtesy of Nina Simonds
Serves 6
Ingredients:
- 6 pieces salmon fillets with skin on, each weighing about 6 ounces (For salmon marinade)
- 2 tablespoons minced fresh ginger
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons balsamic vinegar
- 1½ pounds snap peas (For mint dressing)
- 3 tablespoons fruity extra-virgin olive oil
- 2 tablespoons lemon juice to taste
- 4 to 5 tablespoons chopped mint
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons virgin olive oil
Preparation:
- Make the marinade: Mix the ginger, soy sauce, and balsamic vinegar in a small bowl. Put the salmon in a deep dish. Pour in the marinade and toss lightly to coat. Let the salmon sit at room temperature while cooking the snap peas.
- Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until they are crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
- Whisk the mint dressing ingredients together in a mixing bowl. Add the snap peas and toss lightly to coat. Taste for seasoning, adjusting if necessary.
- Heat the 2 tablespoons of olive oil in a large frying pan over high heat until very hot. Place the salmon steaks with their coating, skin side down, in the pan, partially cover, and fry about 5 to 6 minutes covered over high heat (depending on the thickness) until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.
- Arrange the salmon fillets on a serving platter and spoon the snap peas around and on top. Serve with steamed brown rice.