SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

Yield: 4 to 6 servings Total time: 30 minutes

Ingredients:

4 tbsp extra-virgin olive oil 2 garlic cloves, finely grated or minced 1 tsp baharat spice blend, or use another warm and earthy spice blend, such as garam masala

4 (170g-225g) salmon fillets Kosher salt and black pepper

2 medium red onions

4 cups sugar snap peas

Lime wedges

1/2 cup chopped fresh cilantro or mint leaves and tender stems

Preparation:

1. Heat oven to 200C. In a small bowl, stir together 1 tbsp oil, garlic and baharat. Season sa n all overwith salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.

2 . Cut the onions in half root- to -stem, then peel them and slice into 1/2cm-thick half-moons. Trim the peas and cut them in half crosswise.

3 . In a large, preferably nonstick ovenproof skillet, heat 2 tbsp oil over high heat. Add fish, skin-side down if there’s skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)

4. Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes.

Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.

5. Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.