Makes 6 servings

6 salmon fillets with skin on (each about 6 ounces)
Marinade (mixed together):
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar

11/2 pounds snap peas
Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 tablespoons virgin olive oil

First, lightly toss the salmon with the marinade in a bowl and let sit at room temperature.

Second, bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.

Third, whisk the olive oil, lemon juice, mint, salt and black pepper together in a mixing bowl to make the dressing. Add the snap peas and toss lightly to coat.

Fourth, heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place skin side down in the pan. Partially cover, and fry about 5 to 6 minutes over high heat (depending on the thickness), until the skin is crisp and the salmon meat has started to become opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.

Fifth, arrange the salmon on a serving platter and spoon the snap peas around. Serve with a rice pilaf or steamed rice. -- From "Spices of Life" by Nina Simonds