The reasoning behind tonight's recipe is two-fold. On the one hand, salmon fillets are on sale at the local King Soopers, so that, right there, is reason enough to have the uber-healthy fish for dinner. But given that we, too, have caught the Olympic fever, we thought of spicing up the dish with some flavors from Japan. So if you happen to be stopping at the store on the journey home this evening, pick up the ingredients for this dish. And watch your country bring home a gold or two.
Crunchy Wasabi Salmon with Lime
- 3/4 cup wasabi peas (about 3 ounces)
- 4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
- 1 tablespoon finely grated lime peel
- 2 tablespoons olive oil, divided
- 6 cups thinly sliced red cabbage (about 1/2 large head)
- 1 (8-ounce) package trimmed sugar snap peas
- 2 tablespoons fresh lime juice
- Lime wedges
Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.