Name: Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils
Yield: Makes 6 servings
Ingredients: Nonstick vegetable oil spray; 1/4 cup Asian sweet chili sauce*; 3 tablespoons soy sauce, divided; 2 tablespoons finely grated peeled fresh ginger, divided; 6 6-ounce salmon fillets with skin; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 8 ounces sugar snap peas, trimmed; 1 1/2 tablespoons Chinese rice wine or dry Sherry; 3 cups pea tendrils** or pea sprouts** (about 6 ounces); 1 teaspoon Asian sesame oil

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Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea TendrilsCraig Cutler

Sugar snap peas and pea tendrils (the young leaves and shoots of the snow pea plant) give this dish a double hit of spring flavor.

Recipe notes

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