April 13, 2022

Ginger Soy Salmon with Sugar Snap Peas

Recipe by Jennifer Kingston
Serves 4


  • 4 6 Oz Wild Salmon Filets
  • 1 Bunch Scallions, Chopped (Greens and Whites)
  • 1/2 Cup Yellow Onion, Diced
  • 2 Cups Sugar Snap Peas (Blanched)
  • 2 In. Ginger, Thinly Sliced
  • 2 Tbsp. Toasted Sesame Seeds
  • 1 Cup White Wine (Aglianico Rose)
  • 3/4 Cup Soy Sauce + 2 Tbsp.
  • 1 Tbsp. Sesame Chili Oil or Mongolian Fire Oil
  • Olive Oil
  • 2 Tbsp. Brown Sugar
  • 3-4 Cups Cooked White Rice


  • Preheat oven to 350°.

  • In a small baking dish, arrange salmon filets side by side. Scatter sliced ginger atop salmon. Pour the white wine, ¾ c. soy sauce and chili oil evenly over the top. Reserve 2 tbsp of green onion and scatter the rest over the salmon. Cover with tin foil and bake for 20 minutes. Take out, uncover and bake for an additional 10 minutes.


  • While your salmon is baking, heat 1 tbsp of olive oil in a wok or large frying pan. Whisk together your brown sugar and remaining soy sauce. Add your onion to the wok and sauté until tender. Set aside in a small bowl. In the same pan, add another tbsp. of olive oil and sauté the sugar snap peas for 2-3 minutes, tossing frequently.


  • Add the onion back to the pan, as well as the sesame seeds and the brown sugar and soy mixture. Sautee for 2 more minutes.


  • Portion your rice into 4 bowls. Top with the sugar snap peas. Lay the salmon atop the peas and ladle a generous amount of the juices from the salmon over the top. Garnish with the remaining scallions. Enjoy!


Jennifer Kingston

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