Sesame Seared Salmon

Servings

4

Ingredients

• 4 tablespoons vegetable oil
• 4 cups sugar snap peas
• 1 teaspoon ginger, fresh, grated
• 1 pound salmon fillet, cut into 4-ounce portions
• 3 tablespoons soy sauce
• 1 tablespoon sesame seeds, preferably brown
• 1/4 cup rice vinegar
• 1 clove garlic, crushed through a press (or finely chopped)
• 1/2 head romaine lettuce, cut into one half inch slices
• 1 mango, ripe, halved, peeled and cut into 1/2" strips
• 2 spring onions, trimmed, cut into 1/4" strips diagonally
• 2 tablespoons coriander, chopped, plus leaves for garnish

Instructions

1. Heat a large skillet over medium high heat. Add 1 T of the oil and to coat the bottom. Add peas; turn heat to high and stir-fry 1 minute. Drizzle with 1 T of water; stir-fry until crisp tender, about 1 minute more. Add ginger and stir fry to coat, 10 seconds. Transfer to a large serving bowl.
2. Add 1 T of the oil to the skillet and reheat over medium high heat. Add salmon and cook turning once or twice until cooked through, about 4 to 6 minutes, carefully turning with a wide spatula.
3. Drizzle soy sauce evenly over the salmon and turn to coat; cook 1 minute. Sprinkle with sesame seeds. Remove skillet from heat. Transfer salmon to a side dish. Add remaining 2 T oil, rice vinegar, and garlic to skillet. Stir to blend.
4. Add lettuce, mango, half of the spring onions, and coriander to sugar snap peas. Pour half of the dressing over top and toss to combine. Divide among 4 dinner plates. Place salmon on top and drizzle with remaining dressing. Garnish with remaining spring onions and coriander leaves.