Tangy salmon, creamy avocado, and crunchy sugar snap peas team up for a company-worthy meal.
A humble bottle of sweet chili sauce is the unexpected and secret ingredient in this flavorful salmon salad.
The glazed salmon gets tossed with peppery arugula and radishes, crisp sugar snap peas, and luscious avocado.
Photo: Victor Protasio
Place salmon skin-side down on a parchment-lined baking sheet.
Stir together 3 tablespoons sweet chili sauce and 1 tablespoon oil; spread over salmon.
Sprinkle with 1/4 teaspoon salt.
Bake until salmon is cooked to medium doneness, 16 to 18 minutes.
Meanwhile, place shallot in a small bowl.
Add 1 tablespoon lime juice and 1/8 teaspoon salt, stirring to combine.
Bring a small pot of water to a boil over high.
Cook peas for 1 minute.
Drain, rinse with cold water, and pat dry.
Slice in half lengthwise.
Transfer to a platter or plates.
Top with herbs, sunflower seeds, and pepper.
Serve with remaining dressing.
