This is an amazing dish exploding with tons of flavor. My only regret with this dish is that I wish I would have doubled the Sweet Chili Glaze, it was that delicious.
You can find the sweet red chili sauce in the Asian aisle of your market. I also wish I would have doubled the peas, too. They were amazing with the fish.
I bought this Sockeye Salmon at Costco. My friend recommended this type of salmon and she was spot on. It really was pretty mild for salmon (I’m not a huge salmon eater, but this was really good.)
For the sweet chili glaze, whisk together the sweet chili sauce, 2 tablespoons of soy sauce and 1 tablespoon of the finely grated fresh ginger. You really should double this and continue to glaze the fish as it cooks and then put more on the fish at the very end, you won’t be sorry.
Now spoon the glaze over the salmon and allow it to marinate for about 30 minutes at room temperature.
While the fish is marinating, wash and trim your sugar snap peas.
Whisk together the sauce for the peas.
The recipe below states that you need six 6-ounce salmon fillets. If I would have read the recipe a little better (which I now know why I am not having success in the kitchen lately, lol) I would have cut my salmon into fillets, they would have cooked more evenly. I also cooked mine on the grill, I have issues with my house smelling like fish. However, this was such fresh fish I really don’t think it would have been an issue.
While the salmon is cooking prepare your sugar snap peas. Place the soy/ginger mixture into a medium-sized saute pan, allow to heat.
Add in the sugar snap peas and saute for about 2 minutes, just enough to make them crisp tender. These are sooooo good.
I made Jasmine rice to accompany the dish. My husband couldn’t stop raving about how delicious this was. This is a great dish for a weeknight meal and special enough for guests.
Salmon with Sweet Chili Glaze and Sugar Snap Peas
Adapted from Bon Appetit/April 2010
Nonstick olive oil spray
1/4 cup Asian sweet chili sauce
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin
1 tablespoon vegetable oil
1 teaspoon Asian Sesame oil
1 1/2 tablespoon Chinese rice wine (mirin)
3 garlic cloves, minced
8 ounces sugar snap peas, trimmed
Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in a small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature for 30 minutes.
Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
Meanwhile, whisk together the vegetable oil, sesame oil, minced garlic, 1 tablespoon ginger, 1 tablespoon soy sauce, and the Chinese rice wine. Place dressing in a medium-sized skillet over medium-high heat. Once hot add in the sugar snap peas and stir until crisp-tender, about 2 minutes.
Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve. Serves 6.