Categories: Fish, Gluten-Free

Ingredients

• 1 tablespoons dark sesame oil, divided
• 2 garlic cloves, crushed
• 1/2 (1/2-inch) piece fresh ginger, peeled
• 1 tablespoons fresh lime juice
• 1 tablespoons lower-sodium soy sauce
• 3/4 tablespoons ketchup
• 1 teaspoons dark brown sugar
• 1/2 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 2 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
• 1 cups sugar snap peas, trimmed and thinly sliced crosswise
• 1/4 cup grated radishes
• 1/8 cup very thinly vertically sliced shallots
• 1 teaspoons rice vinegar
• 1/8 teaspoon kosher salt

Directions

1. Preheat the grill to high heat.

2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped.

3. Add juice and next 4 ingredients (through chile paste); pulse to combine.

4. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce.

5. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.

6. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

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