Makes six servings

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

Mint Dressing:

3 tablespoons fruity extra-virgin olive oil

2 tablespoons lemon juice, or to taste

Dressing (cont’d.):

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.

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For a specific health problem, consult a qualified health-care giver for guidance.