SALMON SNAP PEAS AND FENNEL SLAW ENJOY DAN:

SALMON WITH SNAP PEAS AND FENNEL SLAW by CHEF DAN:

Serves 4

INGREDIENTS:

1/4-cup rice vinegar

2 tablespoons sunflower oil, divided

2 tablespoons shallot, minced

2 tablespoons fresh ginger, grated

1/2-teaspoon brown sugar

3/4-teaspoon sea salt, divided

1/2-teaspoon freshly cracked fresh pepper

1 fennel bulb, with fronds

2 cups snap peas

1-1/2-pounds fresh sockeye salmon fillets

2 teaspoon fresh chives, minced

DIRECTIONS:

1.   Combine rice vinegar, 1 tablespoon oil, shallot, ginger, sugar, half the salt and pepper in a large bowl.

2.   Retain 1 tablespoon of the dressing and set aside.

3.   Slice top off fennel bulb.

4.   Chop 2 tablespoons of the fronds and add to the large bowl of dressing.

5.   Retain son fronds for garnish.

6.   Halve, core and thinly slice the bulb.

7.   Thinly slice the snap peas into matchsticks.

8.   Toss the fennel and peas with the dressing in the large bowl.

9.   Season salmon fillets with reaming salt and pepper.

10.                In a skillet heat reaming oil over medium-high heat, when sizzling.

11.                Add salmon and cook 2 minutes.

12.                Flip and cook for 2-3 minutes or until opaque in the center.

13.                Divide the slaw and salmon among 4 plates.

14.                Drizzle 1 teaspoon reserved dressing on top of each plate.

15.                Garnish with fronds and chives.

ENJOY DAN:                                         BON-APPETITE: