Wow, I’ve been missing from the blogging scene lately. I’ve been cooking a lot, but just can’t seem to get motivated to write about it. I’ve got several things to post about, so if you’re here now looking at this, be sure and check back, as I’m going to try to blog more regularly.
As most of you know, we have a boat and do a lot of fishing in Prince William Sound. Our freezers are always full of fish and shrimp. I wanted to try cooking salmon a little differently than I usually do, and saw a recipe in Cooking Light for a Barbecue Salmon. It is served with a Snap Pea Salad, and I had just received snap peas in my CSA box this week, so this was the perfect thing to try.
It’s very easy to make. You mix a few ingredients in a mini food processor, brush that on the fish, and grill it. While that’s cooking, you thinly slice and shred your vegetables.
I thought the taste of the barbecue sauce was good, and the salad was very light and refreshing. I didn’t think my husband would like the raw snap peas, but he liked it a lot and ate the leftovers for lunch today.
Serves 4 Calories per serving: 268
Adapted from Cooking Light Magazine
2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2″) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce
1 1/2 tablespoons ketchup
2 teaspoons brown sugar
1 teaspoon sambal oelek (ground chili paste)
4 (6 ounce) fresh salmon fillets
2 cups sugar snap peas, trimmed and thinly sliced lenthwise
1/2 cup grated radishes
1/4 cup very thinly sliced shallots
2 teaspoons rice vinegar
1/4 teaspoon kosher salt
1. Preheat grill to high heat.
2. Combine 1 tablespoon sesame oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add lime juice, soy sauce, ketchup, brown sugar, and sambal oelek; pulse to combine. Place salmon on piece of foil, skin side down, and brush top with half of the sauce. Grill 10 minutes on medium/low. Brush with remaining sauce and continue grilling until cooked to your liking. ***My note – salmon is much better if a little undercooked. Cook until just firm when top of fillet is pushed on .
3. Combine peas, radished, and shallots. Combine vinegar and 1 tablespoon sesame oil and drizzle over salad. Sprinkle with salt and toss.
Serve salmon over the salad.


Barbecue Salmon and Snap Pea Slaw — 3 Comments

  1. Yum! Thanks for posting this, Cindy. We also eat a lot of salmon (from Costco sadly, not our own waters!) and I’m another always looking for new ways to prep it.

  2. LOVED this. I took your advice and refused to cook the salmon for 20 minutes – ACK It was lovely.
    Jerry- I’m glad you liked this one. I’ve overcooked salmon for years, but I don’t anymore, and think it is so much better.