Pan-Roasted Salmon Served with Minty Snap Peas
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
The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.