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Pan-Roasted Salmon with Minty Snap Peas

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Pan-Roasted Salmon Served with Minty Snap Peas
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Make the marinade: Mix the ginger, soy sauce, and balsamic vinegar in a small bowl. Put the salmon in a deep dish. Pour in the marinade and toss lightly to coat. Let the salmon 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 they are crisp tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
  3. Whisk the mint dressing ingredients together in a mixing bowl. Add the snap peas and toss lightly to coat. Taste for seasoning, adjusting if necessary.
  4. Spray a large frying pan with cooking spray and heat 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. Don’t overcook!
  5. Follow directions on box of quinoa or brown rice. ¼ cup dry make ¾ cup cooked, so make 1 ½ cups dry for 6 servings.
  6. Arrange the salmon fillets on a serving platter and spoon the snap peas around and on top. Serve over quinoa.
Recipe Notes

400 Calorie Meal

Salmon and peas, served over ¾ cup Quinoa, or any 150 calorie rice, quinoa, couscous, pasta or potato.

500 Calorie Meal

Salmon and peas, served over 3/4 cup brown rice or 3/4 cup quinoa, or any 150 calorie rice, quinoa, couscous, pasta or potato, plus 1 cup of pineapples (or any fruit from the 100-calorie list).

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