Sesame Seared Salmon Recipe

Ingredients
<br>- 4 tablespoons vegetable oil
<br>- 4 cups Mann's Stringless Sugar Snap® Peas
<br>- 1 teaspoon ginger, fresh, grated
<br>- 1 pound salmon fillet, cut into 4-ounce portions
<br>- 3 tablespoons soy sauce
<br>- 1 tablespoon sesame seeds, preferably brown
<br>- 1/4 cup rice vinegar
<br>- 1 clove garlic, crushed through a press (or minced)
<br>- 1/2 head romaine lettuce, cut into one half inch slices
<br>- 1 mango, ripe, halved, peeled and cut into 1/2 - 2 scallions, trimmed, cut into 1/4 " strips diagonally
- 2 tablespoons cilantro, chopped, plus leaves for garnish

Directions
step 1: Heat a large skillet over medium high heat. Add 1 T of the oil and to coat the bottom. Add Mann's Stringless Sugar Snap(R) Peas; turn heat to high and stir-fry 1 minute. Drizzle with 1 T of water; stir-fry until crisp tender, about 1 minute more. Add ginger and stir fry to coat, 10 seconds. Transfer to a large serving bowl.
step 2: Add 1 T of the oil to the skillet and reheat over medium high heat. Add salmon and cook turning once or twice until cooked through, about 4 to 6 minutes, carefully turning with a wide spatula. Drizzle soy sauce evenly over the salmon and turn to coat; cook 1 minute. Sprinkle with sesame seeds. Remove skillet from heat. Transfer salmon to a side dish. Add remaining 2 T oil, rice vinegar, and garlic to skillet. Stir to blend.
step 3: Add lettuce, mango, half of the scallions, and cilantro to sugar snap peas. Pour half of the dressing over top and toss to combine. Divide among 4 dinner plates. Place salmon on top and drizzle with remaining dressing. Garnish with remaining scallions and cilantro leaves.
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Ingredients
- 4 tablespoons vegetable oil
- 4 cups Mann's Stringless Sugar Snap® Peas
- 1 teaspoon ginger, fresh, grated
- 1 pound salmon fillet, cut into 4-ounce portions
- 3 tablespoons soy sauce
- 1 tablespoon sesame seeds, preferably brown
- 1/4 cup rice vinegar
- 1 clove garlic, crushed through a press (or minced)
- 1/2 head romaine lettuce, cut into one half inch slices
- 1 mango, ripe, halved, peeled and cut into 1/2 " strips
- 2 scallions, trimmed, cut into 1/4 " strips diagonally
- 2 tablespoons cilantro, chopped, plus leaves for garnish

Directions
step 1: Heat a large skillet over medium high heat. Add 1 T of the oil and to coat the bottom. Add Mann's Stringless Sugar Snap(R) Peas; turn heat to high and stir-fry 1 minute. Drizzle with 1 T of water; stir-fry until crisp tender, about 1 minute more. Add ginger and stir fry to coat, 10 seconds. Transfer to a large serving bowl.
step 2: Add 1 T of the oil to the skillet and reheat over medium high heat. Add salmon and cook turning once or twice until cooked through, about 4 to 6 minutes, carefully turning with a wide spatula. Drizzle soy sauce evenly over the salmon and turn to coat; cook 1 minute. Sprinkle with sesame seeds. Remove skillet from heat. Transfer salmon to a side dish. Add remaining 2 T oil, rice vinegar, and garlic to skillet. Stir to blend.
step 3: Add lettuce, mango, half of the scallions, and cilantro to sugar snap peas. Pour half of the dressing over top and toss to combine. Divide among 4 dinner plates. Place salmon on top and drizzle with remaining dressing. Garnish with remaining scallions and cilantro leaves.

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