Barbecue Salmon and Snap Pea Slaw

With all our snap peas coming out our ears from the garden and all the salmon from our trip to Alaska last summer, this seemed like the perfect recipe! The sauce would also be great on chicken ~ very tasty together!

Yield: Serves 4 (serving size: 1 fillet and about 3/4 cup slaw)
Total: 1 Hour, 6 Minutes
Ingredients:
2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2-inch) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons ketchup
2 teaspoons dark brown sugar
1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
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 teaspoons rice vinegar
1/4 teaspoon kosher salt

Preparation:
1. Preheat the grill to high heat.
2. Combine 1 tablespoon 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 an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

Nutritional Information:
Calories: 268
Fat: 11.4g
Saturated fat: 1.7g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 4.6g
Protein: 27.8g
Carbohydrate: 12.7g
Fiber: 1.8g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 474mg
Calcium: 49mg