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. I like to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.
6 salmon fillets with skin on (each about 6 ounces)
Marinade (mixed together):
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 ½ pounds snap peas
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin olive oil
- Lightly toss the salmon with the Marinade in a bowl and let sit at room temperature.
- Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
- Whisk the ingredients of the Mint Dressing together in a mixing bowl. Add the snap peas and toss lightly to coat.
- Heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place in the pan, skin side down. Partially cover, and fry about 5 to 6 minutes 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 on a serving platter and spoon the snap peas around. Serve with a rice pilaf or steamed rice.