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Mann's Stringless Sugar Snap® Peas
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Sesame and Soy Seared Salmon with Sugar Snap® Peas and Mango
Makes 4 servings
| 4 Tbsp |
Vegetable oil |
| 4 cups |
Mann's Stringless Sugar Snap® Peas |
| 1 tsp |
Ginger, fresh, grated |
| 16 oz |
Salmon fillet, cut into four portions |
| 3 Tbsp |
Soy sauce |
| 1 Tbsp |
Sesame seeds, preferably brown, toasted |
| 1/4 cup |
Rice wine vinegar |
| 1 clove |
Garlic, crushed through a press (or minced) |
| 4 cups |
Romaine lettuce, cut into 1/2 " slices |
| 1 |
Mango, ripe, halved, peeled and cut into 1/2 " strips |
| 2 |
Scallions, trimmed, cut into 1/4 " strips diagonally |
| 2 Tbsp |
Cilantro, chopped, plus leaves for garnish |
To Prepare:
Heat a large skillet over medium high heat. Add 1 tablespoon of the oil to coat the bottom. Add Mann’s Stringless Sugar Snap® Peas; turn heat to high and stir-fry 1 minute. Drizzle with 1 tablespoon of water; stir fry until crisp tender, about 1 minute more. Add ginger and stir fry to coat, 10 seconds. Transfer to a large serving bowl.
Add 1 tablespoon of the oil to the skillet and reheat over medium high heat. Add salmon carefully turning once or twice with a wide spatula until cooked through, about 4 to 6 minutes. Drizzle soy sauce evenly over the salmon and turn to coat; cook 1 minute. Sprinkle with sesame seeds. Remove skillet from heat. Transfer salmon to a side dish.
Add remaining 2 tablespoons of oil, rice vinegar, and garlic to skillet. Stir to blend.
Add lettuce, mango, half of the scallions, and cilantro to Mann's Sugar Snap® Peas. Pour half of the dressing over top and toss to combine. Divide among 4 dinner plates. Place salmon on top and drizzle with remaining dressing. Garnish with remaining scallions and cilantro leaves.
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