MPN™ Pan Roasted Salmon Served with Minty Snap Peas

MPN™ Pan Roasted Salmon Served with Minty Snap Peas   

– a Brain Healthy Recipe[1]–

Serve with brown rice.

Note: The ginger-soy-balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. Serve this dish hot, or at room temperature with brown rice pilaf for a festive buffet.

 

YIELD: 6 Servings 6 oz filets  (may reduce size to 4 or 5 oz)

 

INGREDIENTS                                                                                  AMOUNT

Salmon fillets, skin on, each weighing 6 ounces	6  six-ounce fillets
(Note: preferred nutritionally to serve 4 oz wild caught salmon instead of 6 oz farm raised salmon)
For Marinade:
Ginger, fresh, minced or grated	2 TBsp
Soy sauce, low-sodium	1 ½  TBsp
Green kelp powder	1 tsp
Balsamic vinegar	3 TBsp
Optional: White wine	1 ½  TBsp
Snap peas	1 ½ lbs
For Mint Dressing:
Olive oil, fruity, extra virgin	3 TBsp
Lemon juice	2 TBsp or to taste
Mint, chopped	4-5 TBsp
Green kelp powder	½ tsp
Black pepper, freshly ground	½ tsp
Virgin olive oil	2 TBsp

 

METHOD:

1. 1.    Mix the ginger, soy sauce, and balsamic vinegar in a small bowl.
2. 2.    Put the salmon in a deep dish. Pour in the marinade and toss lightly to coat.  Let salmon sit at room temperature while cooking the snap peas.
3. 3.    Bring 2 quarts of water to a boil in a saucepan and add the snap peas.  Cook for 2 minutes, or until crisp tender.  Drain in a colander and refresh in cold water.  Drain again and blot dry on paper towels.
4. 4.    Whisk the mint dressing ingredients together in a mixing bowl.  Add the snap peas and toss lightly to coat.  Taste for seasoning, adjusting if necessary.
5. 5.    Heat the 2 tablespoons of olive oil in a large frying pan over high heat until very hot.  Place the salmon fillets with their coating, skin side down in the pan, partially cover, and fry about 5-6 minutes covered over high heat (depending on the thickness) until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3-4 minutes, or until just cooked.
6. 6.    Arrange the salmon fillets on a serving platter and spoon the snap peas around and on top. Serve with steamed brown rice or brown rice pilaf.

Nutritional Information:

Calories 370; Protein 34g; Carbohydrates 11g;Fiber 3g; Sodium less than 500 mg; Saturated fat 3g; Polyunsaturated fat 5g; Monounsaturated fat 11g; Trans fat 0g; Cholesterol 85mg.