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Grilled Salmon Steaks on a Pea Vine Salad

Here’s a sample of simplicity with salmon: no marinade, no sauce, just a sprinkle of salt and pepper. It’s an ideal showcase for wild king or sockeye. Add a handful of wood chips to the coals for a whiff of smoke flavor if you like.

A pea vine salad gives color and flavor contrast. If you can’t find pea vines in your area (look in specialty shops or Asian markets), use blanched snow peas or sugar snap peas instead.

Ingredients:

• 4 salmon steaks, about 8 oz. each
• Salt and freshly ground black pepper
• 3 Tbsp. olive oil
• 1 1/2 Tbsp. red wine vinegar
• 1/2 lb. pea vines, rinsed, tough ends trimmed

Cooking Instructions:

Preheat an outdoor grill. Lightly season the salmon steaks with salt and pepper.

While the grill is heating, combine the olive oil and vinegar in a large bowl and whisk to mix. Add the pea vines with salt and pepper to taste. Toss to coat evenly with the dressing. Set aside.

When the grill is hot, lightly brush the grate with oil and add the salmon steaks. Cook the fish until just opaque through, 3 to 4 minutes per side.

Arrange the pea vine salad on individual plates and top each with a salmon steak. Serve right away.

Servings per recipe: 4

Cal. 437 / Total fat 25g / Sat. 4g / Chol. 125mg / Sdm. 101mg / Carbo. 5g / Prot. 47g / Om-3 3.6g