The main dish, Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils, is from the April 2010 Bon Appétit. To be honest, pea tendrils are hard to find, so I had to pass on them and just focus on the snap peas. What is easy to find is the sweet chili sauce, but it only comes in these huge, 40oz bottles. Unless you plan on making lots of dishes with this sauce don't bother. You can pick up a small jar of chili sauce, I used a roasted chili sauce, and either add honey or turbinado sugar. Add a bit of water to tame the heat down a bit. The dishes flavor was really complex. The sweetness in the chili sauce and the sweetness of the snap peas was perfect.
The side dish came from the May 2010 issue if Food & Wine, Santa Fe Quinoa Salad.
This is one of those dishes that you will always go back to. It's really easy and I really think it could use more veggies. Don't be afraid to add some. I was in a pinch and didn't have access to quinoa, so I used my new favorite grain, brown rice coucous. It has great flavor and I think was a great substitute.
See you soon!
hey jackee! if you shop a bit more you can find smaller, normal sized bottles of the sweet chili, cheap too if at an asian market. but i like using it also for marinating chicken before you barbecue it, its a really easy and yummy recipe!
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