- 1 Lime
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 2 tablespoons Soy sauce
- 11 ounces Salmon (in 2 pieces)
- 7 ounces Snow pea
- 2 tablespoons Thai fish sauce
- 2 teaspoons Sesame oil
- 1 green Chile pepper
- 1 tablespoon Sesame seeds
- Ice cubes
Cut in half and squeeze lime. Mix honey, oil, 1 tablespoon lime juice and 1 tablespoon soy sauce in a bowl.
Rinse salmon fillets, pat dry, turn in the marinade and leave for 20 minutes.
Meanwhile, trim peas and blanch for 20 seconds in boiling salted water.
Put ice cubes in a bowl and fill with cold water. Drain peas and plunge immediately in the ice water. Remove and drain well.
Mix remaining soy sauce, 1 tablespoon lime juice, fish sauce and sesame oil in a bowl. Cut chile pepper in half lengthwise, remove the seeds, rinse, chop and mix with the sesame seeds into the dressing, then mix with the peas.
Heat a baking sheet in a preheated oven at 220°C (level 3-4, recirculation not recommended) (approximately 425°F, convection not recommended). Place the salmon fillets on the sheet and cook on the second rack from the bottom for 10 minutes.
Remove the fillets from the sheet and serve with pea salad.