Rich in Omega-3: Pan-Roasted Salmon Served with Minty Snap Peas

6 pieces salmon fillets with skin on, each weighing about 6 ounces

Salmon Marinade

2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

3 tablespoons balsamic vinegar

1½ pounds snap peas

Mint Dressing

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.