Snap Pea and Orange Salad with Grilled Salmon

4 servings

Snap Pea and Orange Salad with Grilled Salmon

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Ingredients

• 1 (8 ounces) package Mann’s Sugar Snap Peas
• ½ teaspoon (2.5 ml) orange zest
• ⅓ cup (125 mL) orange juice
• ¼ cup (60 mL) olive oil
• 4 tsp (20 mL) Dijon mustard
• 2 tsp (10 mL) honey
• 2 cloves garlic, fresh, minced
• ¾ tsp (4 mL) each salt and pepper
• ¼ tsp (1 mL) hot pepper flakes
• 4 (5 oz/142 g) salmon fillets, patted dry with paper towel
• 2 oranges, peeled and sliced crosswise
• 6 radishes, thinly sliced
• ½ small red onion, thinly sliced

Instructions

1. Whisk together orange zest, orange juice, olive oil, Dijon mustard, honey, garlic, salt, pepper and hot pepper flakes. Reserve half of the dressing; set aside. In resealable plastic bag, combine remaining dressing with salmon; refrigerate for at least 10 minutes or up to 1 hour.
2. In pot of boiling salted water, blanch snap peas for 1 to 2 minutes or until tender-crisp. Refresh under cold running water; drain and pat dry with paper towel. Toss snap peas with reserved dressing; stir in oranges, radishes and red onion.
3. Meanwhile preheat grill to medium-high heat; grease grate well. Grill salmon for 4 to 6 minutes per side or until fish just starts to flake. Divide salad among 4 plates; top with salmon.

Notes