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Thursday, September 30, 2010

glazed and shiny.

      Delicious,sweet glazed goodness.It was slightly crispy around the edges,fell apart when I took the first bite and one pretty classy main dish.

       You were thinking about doughnuts...and sadly enough while I typed that I too was thinking about doughnuts.In fact,if let loose I could make a meal out of doughnuts or at least be a little sick to my stomach and suffer from sort of sugar spike.Oh good grief, give me a pot of coffee and a box of doughnut holes (which are fairly deceiving) and I will not be worth much to anyone,but hey we all have our weaknesses.
Yeah oohhh pretty shiny,glazed salmon,please disregard the cordless phone base to right,thank you.

      Mentioning weaknesses,I now have a new salmon recipe. I found the recipe in the pages of the April 2010 issue of Bon Appetit . I fell for the picture of the salmon on the cover pretty quickly. 

    In my slow,but steady attempt to make the cover recipe for each Bon Appetit issue,I welcomed a new salmon recipe to the mix and learned the difference between snap peas and snow peas.It's the little things that make it all worthwhile.
    I set out to make Salmon with Sweet Chili Glaze,Sugar Snap Peas, and Pea Tendrils for family dinner night. I made my grocery list and ventured out to pick up the snap peas,figure out what this sweet chili sauce was and search out pea tendrils.So...yeah what had happened was, I found what I thought were snap peas,oh no, they were snow peas.I didn't realize this until I am sitting with my family eating this wonderful produce and a family member that shall remain nameless,brought me to the realization that these yes, were in fact snow peas. Score one for me.I could not find the pea tendrils and in the interest of authenticity, I could have looked harder,but I didn't, we made it through just fine none to worry.On a slightly more encouraging note,the sweet chili sauce,now that stuff is alright by me.I had a feeling I had eaten it before with some crab wontons at Pei Wei,but when I found that bottle of sweet,peppery sauce at the grocery,I was sure of it! Now that might go well on a doughnut... oh the doughnut thoughts just keep on rollin' in.  
      The salmon with the sweet chili glaze,snow peas minus the pea tendrils was just delightful. I like salmon and when I saw this cover recipe was thrilled to find another salmon recipe to make and enjoy. Hooray for great recipe from the folks at Bon Appetit and now off tho pick up some doughnuts...ooohh maybe even a few with sprinkles.
Salmon with Sweet Chili Glaze,Sugar Snap Peas and Pea Tendrils
Bon Appetit,April 2010
nonstick cooking spray
1/4 cup Asian sweet chili sauce
3 TL soy sauce,divided
2 TBL finely grated peeled fresh ginger,divided
6 6-ounce salmon filets with skin
2 TBL vegetable oil
3 garlic cloves,minced
8 ounces sugar snap peas,trimmed
1 1/2 TBL Chinese rice wine or dry Sherry
3 cups pea tendrils or pea sprouts
1 TBL Asian sesame oil
1. Line rimmed baking sheet with aluminum foil. Coat with nonstick cooking spray. Whisk chili sauce,2 TBL soy sauce, and 1 TBL ginger in a small bowl. Place salmon filets,skin side down,on prepared sheet. Spoon the chili sauce marinade over each filet and let stand at room temperature for 30  minutes.
2. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon filets.Broil salmon without turning until browned in spots and almost opaque in center,6-10 minutes,depending on the thickness of the filet.
3. Meanwhile,heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 TBL ginger and minced garlic;stir until aromatic,about 30 seconds. Add sugar snap peas and stir until crisp tender,about 2 minutes. Add remaining 1TBL soy sauce,rice wine, and pea tendrils and stir just until wilted,about 1 minute. Drizzle with sesame oil.
4. Place 1 salmon filet on each plate. Spoon warm pea mixture over salmon filets and serve.ENJOY!

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