Portico Salmon Courtesy Of: Toppits Foods Portico Salmon Serves 4 4-150 g portions or 4-6 oz portions Portico salmon portions 175 mL or 3/4 cup Wasabi peas 30 mL or 2 Tbsp Extra-virgin olive oil, divided 5 mL or 1 tsp Grated fresh lime zest 250 mL or 1 cup Red cabbage, shredded 250 mL or 1 cup Sugar snap peas, trimmed 250 mL or 8 oz Bean sprouts 250 mL or 1 cup Bean sprouts 30 mL or 2 Tbsp Fresh lime juice Salt and pepper, to taste Grilled lime wedges for garnish 1. Preheat the oven to 400° F. Chop wasabi peas in a processor until ground, keeping some coarsely crushed pieces. Lightly oil a rimmed baking sheet & arrange salmon portions. Sprinkle the salmon with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime zest over salmon; drizzle with 1 tablespoon of oil. Roast salmon until opaque in centre, about 10 minutes.
2. Meanwhile, heat remaining 1 tablespoon of oil in large non-stick skillet over medium high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Add bean sprouts and season to taste with salt and pepper.
3. Transfer 1 salmon portion to each plate. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with grilled lime wedges and serve.