6 pieces salmon fillets with skin on, each weighing about 6 ounces
2 tablespoons minced fresh ginger
3 tablespoons low-sodium soy sauce
3 tablespoons balsamic vinegar
1½ pounds snap peas
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
4 to 5 tablespoons chopped mint
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin olive oil
Make the marinade: Mix the ginger, soy sauce, and balsamic vinegar in a small bowl. Put the salmon in a deep dish. Pour in the marinade and toss lightly to coat. Let the salmon sit at room temperature while cooking the snap peas.
Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until they are crisp tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
Whisk the mint dressing ingredients together in a mixing bowl. Add the snap peas and toss lightly to coat. Taste for seasoning, adjusting if necessary.
Heat the 2 tablespoons of olive oil in a large frying pan over high heat until very hot. Place the salmon steaks with their coating, skin side down, in the pan, partially cover, and fry about 5 to 6 minutes covered over high heat (depending on the thickness) until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.
Arrange the salmon fillets on a serving platter and spoon the snap peas around and on top. Serve with steamed brown rice.