In large pot of boiling salted water, blanch peas, snow peas and/or sugar snap peas separately for about 8 minutes for peas until tender, about 2 minutes for snow peas and sugar snap peas or until tender-crisp. Chill under cold water, drain and set aside on towels.
In bowl, mix mayonnaise, 1 tbsp. of the oil, the mint, lemon juice, mustard and anchovy paste; set aside.
Sprinkle salmon with 1/4 tsp salt and pepper. Place, skin side down, on greased grill over medium heat. Sautee onions for 30 seconds. Add peas, sugar and remaining salt. Heath through.
Divide among plates, top with salmon and dollop of mayonnaise.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (52%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 61.2mg||19 %|
|Sodium 244.2mg||8 %|
|Potassium 403.3mg||11 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.7g|
|Protein 21.9g||31 %|
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Calories per serving: 238
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