Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

Ingredients

• Nonstick vegetable oil spray
• 1/4 cup Asian sweet chili sauce*
• 3 tablespoons soy sauce, divided
• 2 tablespoons finely grated peeled fresh ginger, divided
• 6 6-ounce salmon fillets with skin
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 8 ounces sugar snap peas, trimmed
• 1 1/2 tablespoons Chinese rice wine or dry Sherry
• 3 cups pea tendrils** or pea sprouts** (about 6 ounces)
• 1 teaspoon Asian sesame oil

Instructions

1. 1

   Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

2. 2

   Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

3. 3

   Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

4. 4

   Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

5. 5

   Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

6. 6

   ** Available at natural foods stores, farmers' markets, and Asian markets.