Barbecue Salmon And Snap Pea Slaw

• 2 tablespoons dark sesame oil, divided
• 3 garlic cloves, crushed
• 1 (1/2-inch) piece fresh ginger, peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons ketchup
• 2 teaspoons dark brown sugar
• 1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
• Cooking spray
• 2 cups sugar snap peas, trimmed and thinly sliced crosswise
• 1/2 cup grated radishes
• 1/4 cup very thinly vertically sliced shallots
• 2 teaspoons rice vinegar
• 1/4 teaspoon kosher salt

1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

dark sesame oil, garlic, fresh ginger, lime juice, lower, ketchup, brown sugar, sambal oelek, salmon, cooking spray, sugar snap peas, grated radishes, shallots, rice vinegar, kosher salt

Taken from www.myrecipes.com/recipe/barbecue-salmon (may not work)