Fish, salmon, Atlantic, wild,
2.0 x 6 oz (85g)
3.0 x 1 clove (3g)
Ginger root, raw
4.0 x 1 tsp. (2g)
Oil, sesame, salad or cooking
1.0 x 1 tbsp. (14g)
Peas, mature seeds, sprouted, raw
1.0 x 1 cup (120g)
Peppers, sweet, red, raw
1.0 x 1 cup, chopped (149g)
Sauce, tomato chili sauce, bottled, no salt, low sodium
2.0 x 1 ounce (28g)
Soy sauce made from soy and wheat (shoyu), low sodium
3.0 x 1 tbsp. (16g)
Remember to use organic ingredients when possible and fresh wild caught salmon.
Line rimmed baking sheet with parchment paper. Coat with a little oil.
Whisk chili sauce, 2 tablespoons soy sauce, and 1-tablespoon ginger in small bowl.
Place salmon fillets, skin side down, on prepared sheet.
Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
Preheat broiler. Spoon any marinade remaining over salmon fillets.
Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
Meanwhile, heat olive oil in wok or heavy large skillet over medium-high heat.
Add remaining 1-tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds.
Add thinly sliced red peppers and stir until crisp-tender, about 2 minutes.
Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil. Place 1 salmon fillet on each plate.
Spoons warm pepper mixture over salmon fillets and serve.