Spicy wasabi peas can kick up your party-food spread, and this popular snack can do the same for a thick piece of salmon. The sinus-clearing punch of horseradish mellows out when the peas are ground up and used as a coating on roasted fish. Zest of lime and shredded cabbage make for a pretty plate, while another pea — sugar snap — offers even more crunch with a touch of sweetness.
I've made this dish several times, and it's always far more satisfying than it is a challenge. See how simple it is to make when you read more. 3/4 cup wasabi peas (about 3 ounces) Serves 4.
4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
1 tablespoon finely grated lime peel
2 tablespoons olive oil, divided
6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
3/4 cup wasabi peas (about 3 ounces)