By Rozanne Gold (from Eat Fresh Food: Awesome Recipes for Teen Chefs)
Here, wasabi-coated peas – a great snack food available in most supermarkets and Asian food stores – get crushed to smithereens to form a crunchy topping whose spiciness lessens as it cooks. The simple stir-fry of red cabbage and sugar snap peas is both beautiful and delicious.
- ¾ cup wasabi peas, about 3 ounces
- 4 6-ounce thick salmon filets
- 1 large lime
- 2 tablespoons olive oil
- 2 cups sugar snap peas, about 6 ounces
- 3-1/2 cups finely shredded red cabbage, about 10 ounces
- Preheat the oven to 400 degrees. Put the wasabi peas in the bowl of a food processor and process until powdery, but still with tiny pieces.
- Sprinkle the fish with salt. Pat the crushed peas onto the fish, making sure that the top is evenly coated. Grate the zest of the lime and sprinkle on top of the fish. Drizzle with 1 tablespoon of the oil. Place the fish on a rimmed baking sheet and bake 10 to 12 minutes, until the fish is cooked through.
- Meanwhile, trim the ends of the sugar snap peas. Heat the remaining tablespoon of oil in a wok or large nonstick skillet. Add the red cabbage and sugar snaps. Cook over high heat, stirring constantly for 5 minutes, or until the vegetables are crisp-tender. Add salt to taste. Cut the lime in half and squeeze a little lime juice over the fish. Transfer the vegetables to 4 large plates. Place the fish on top and serve immediately. Serves 4.
For more healthy recipes: by Rozanne Gold
EAT FRESH FOOD: Awesome Recipes for Teen Chefs (Bloomsbury)
LOW-CARB 1-2-3: The Low-Carb, Low Calorie Cookbook (Rodale)
HEALTHY 1-2-3: The Ultimate Three-Ingredient Cookbook (Stewart, Tabori & Chang) Jane Brody, New York Times, December 2009 "Eat Fresh Food"