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Seared Salmon with Chilies, Pickled Ginger and Snap Peas
Briefly marinating salmon fillets in soy sauce adds seasoning and helps with browning. The sharp notes of sliced fresh chilies and pickled ginger (the type served with sushi) offset the fattiness of the fish. Snap or snow peas add color and crunch, and also turn this into a one-pan meal. When shopping, try to choose salmon fillets of the same thickness so they all cook at the same rate. This recipes yields medium-rare salmon (the centers are 115°F to 120°F); if you prefer yours a little more cooked through, after flipping the fillets, leave them in the pan for a minute or two longer.
4
Servings
40 minutes
25 minutes active
Ingredients
-
4
6-ounce center-cut salmon fillets (1 to 1¼ inches thick)
-
¼
cup plus 1 tablespoon soy sauce
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May 28, 2022
A tad dry
The salmon commonly available in WA is often less than an inch thick toward the head end. Need to adjust cooking time and watch carefully for flaking. There is only a smidgeon of sauce generated in this recipe to compensate for dryness.
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Very delicious, and a perfect week day meal.