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2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2-inch) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 Tbsp lower-sodium soy sauce
1 1/2 Tbsp low sodium ketchup
2 tsp dark brown sugar
1 tsp sambal oelek (ground fresh chile paste)
4 (6-oz wild salmon
2 cups sugar snap peas, make sure you trim and thinly slice the peas crosswise
1/2 cup grated radishes
1/4 cup very thinly vertically sliced shallots
2 tsp rice vinegar
1/4 tsp kosher salt
Preheat the grill to high heat.
Add together 1 tablespoon oil, garlic, and ginger in a food processor.
Pulse until finely chopped.
Add juice and next 4 ingredients (through chile paste) and again pulse to combine.
Place salmon on a grill rack coated with avocado oil.
Brush the tops of the salmon with half of sauce.
Grill for roughly 10 minutes and then brush with remaining sauce.
Grill an additional 10 minutes or until your desired level of preparedness
Add the peas, radishes, and shallots together.
Combine vinegar and remaining 1 Tbsp oil, stirring well; drizzle over pea mixture.
Sprinkle with salt; toss. Serve with salmon.