Recipe courtesy of Nina Simonds
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.
- 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, or to taste
- 4 to 5 tablespoons chopped mint
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons virgin olive oil
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.
Nutritional information per serving:
Calories: 370 ⁄ Protein: 34 g ⁄ Carbohydrate: 11 g ⁄ Fiber: 3 g⁄ Sodium: 570 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 5 g ⁄ Monounsaturated fat: 11 g
Trans fat: 0 g ⁄ Cholesterol: 85 mg
Nina Simonds is one of the country’s leading authorities on Asian cooking. She is the author of 10 books on Chinese cuisine and culture, including the best-selling Asian Noodles, A Spoonful of Ginger, and Spices of Life, which won the James Beard Foundation Book Award for health. Her food/health/lifestyle Web site, www.spicesoflife.com, features videos with some of the country’s most prominent experts and chefs in food and health. She is a member of the Nutrition Round Table at the Harvard School of Public Health.
Copyright © 2008, Nina Simonds, www.spicesoflife.com
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