Orange Ginger Salmon with Snap Peas and Peppers

Restaurant worthy. Like seriously, every bite was mouthwatering!

Ingredients:

2 salmon fillets

2 tsps olive oil

2 tsps minced garlic

1/2 tsp orange zest

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1/2 tsp ground cumin

salt and pepper to taste

2 tsps avocado or vegetable oil

1 medium onion, sliced

1 red pepper, sliced

1 tsp fresh grated ginger

pinch of sugar

2 tsps red wine vinegar or Acid League strawberry rosé vinegar

100 g (3 or 4 oz) sugar snap peas

salt and pepper to taste

Rub the salmon with 2 tsps olive oil then combine the minced garlic, orange zest, red pepper flakes, smoked paprika, ground cumin, salt and pepper together and rub into the fish. Let rest for 20 minutes.

In the meantime get the vegetables going. Heat the avocado or vegetable oil in a skillet to medium. Add the sliced onion and cook 5-6 minutes, then add the red pepper for another 5 minutes. After that add the snap peas, ginger, vinegar, sugar, salt and pepper.

 

This strawberry rosé vinegar by Acid League added an interesting note to the overall flavour but red wine vinegar works too. Cover the skillet and cook veggies on low for 10 minutes.

Place salmon on a parchment lined baking sheet and bake at 400°F for 12-14 minutes or until the salmon flakes easily with a fork. Plate the red pepper, snap peas and onions and serve the salmon on top.

Makes 2 servings

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