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.
Smart Tip
Make the most of your left over salmon and try our easy sushi recipe
