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.