Serves 4

½ cup orange juice

½ cup honey

1/3 cup salt-reduced soy sauce

2 tsp sesame oil

3cm piece fresh ginger, peeled, grated

1 fillet or side of salmon, pin-boned

150g sugar snap peas, trimmed, thinly sliced lengthways

150g snow peas, trimmed, thinly sliced lengthways

1 cup snow pea tendrils

1. Preheat oven to 200°C. Line a large tray with baking paper. Combine orange juice, honey, soy, sesame oil and ginger in a saucepan over medium heat. Bring to the boil, reduce heat and simmer for 2 minutes or until slightly thickened. Place salmon, skin side down, onto prepared tray. Pour 1/3 sauce over salmon. Bake for 10-15 minutes or until just cooked, or until cooked to your liking. 

2. Bring a saucepan of water to the boil. Add sugar snap peas and snow peas. Cook for 1 minute. Drain. Transfer to a bowl. Add snow pea tendrils. Toss until combined. Spoon peas onto salmon and serve with remaining sauce on the side.