Salmon with sweet chilli glaze, sugar snap peas, and pea tendrils

## Ingredients for Salmon with sweet chilli glaze, sugar snap peas, and pea tendrils

- Nonstick vegetable oil spray - 60ml Asian sweet chilli sauce* - 45ml 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 - 1.5 tablespoons Chinese rice wine or dry Sherry - 725ml pea tendrils or pea sprouts (about 6 ounces) - 1 teaspoon Asian sesame oil

## How to make Salmon with sweet chilli glaze, sugar snap peas, and pea tendrils

1. Line a large rimmed baking tray with foil and lightly coat with non-stick spray. 2. Whisk the sweet chilli sauce, 30ml of the soy sauce, and 1 tablespoon of the grated ginger together in a small bowl. 3. Arrange the salmon fillets, skin-side down, on the prepared baking tray and spoon the chilli glaze over the top. 4. Leave the salmon to marinate at room temperature for 30 minutes. 5. Preheat the grill to a medium-high heat. 6. Spoon any glaze that has pooled on the tray back over the fillets, then grill for 6–10 minutes without turning until the surface is lightly browned and the centre is just opaque. 7. Heat the vegetable oil in a wok or large frying pan over a medium-high heat while the salmon finishes cooking. 8. Add the remaining 1 tablespoon of ginger and the minced garlic, stirring for 30 seconds until fragrant. 9. Toss in the sugar snap peas and stir-fry for roughly 2 minutes until they are crisp-tender. 10. Add the remaining 1 tablespoon of soy sauce, the rice wine, and the pea tendrils, stirring for 1 minute until just wilted. 11. Drizzle the vegetables with the sesame oil and remove from the heat. 12. Transfer the salmon fillets to warm plates, top with the stir-fried pea mixture, and serve immediately.

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