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 pieces salmon fillets with skin on, each weighing about 6 ounces
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons Balsamic vinegar
1 ½ pound snap peas
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin olive oil
1.Put the salmon in a bowl or deep dish. Pour in the pre-mixed marinade and toss lightly to coat. Let sit at room temperature while cooking the snap peas.
2. 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.
3. Whisk the ingredients of the Mint Dressing together in a mixing bowl
Add the snap peas and toss lightly to coat. Taste for seasoning, adjusting if necessary.
4.Heat the 2 tablespoons 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.
5. Arrange the salmon filets on a serving platter and spoon the snap peas around and on top. Serve with a rice pilaf or steamed rice.