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BBQ Salmon and Snap Pea Slaw

Category: Seafood Dishes

Serves: 4


  • 2 Tbsp dark sesame oil, divided
  • 3 garlic cloves, crushed
  • 1 (1/2 in) piece fresh ginger, peeled
  • 2 Tbsp fresh lime juice
  • 2 Tbsp lower-sodium soy sauce
  • 1 1/2 Tbsp ketchup
  • 2 tsp dark brown sugar
  • 1 tsp ground fresh chile paste (such as Hoy Fong)
  • 4 (6 oz) fresh or frozen salmon fillets
  • Cooking spray
  • 2 cups sugar snap peas, trimmed and thinly sliced crosswise
  • 1/2 cup grated radishes
  • 1/4 cup very thinly vertically sliced shallots
  • 2 tsp rice vinegar
  • 1/4 tsp kosher salt


  1. Preheat the grill to high heat.
  2. Combine 1 Tbsp oil, garlic and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill additional 10 minutes or until desired degree of doneness.
  3. Combine peas, radishes and shallots. Combine vinegar and remaining 1 Tbsp oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

Nutrition Facts

Calories 268, Fat 11.4g, Protein 27.8g, Carbohydrates 12.7g, Fiber 1.8g, Cholesterol 66mg, Iron 2.1mg, Sodium 474mg, Calcium 49mg

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