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"Grilled Salmon on Peas with Mint Mayonnaise"

Recipe Source: June 2002 Issue of Canadian Living Magazine Fish & Shellfish Barbecue Recipes Recipe File Serving Size: Makes 4 servings

Amount Ingredient 6 cups peas, snow peas and/or sugar snap peas 1/4 cup mayonnaise 3 tablespoons extra-virgin olive oil 2 tablespoons chopped mint leaves 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon anchovy paste 4 salmon fillets (with skin), about 6 ounces each 1/2 teaspoon salt 1/4 teaspoon pepper 3 green onions Pinch granulated sugar   Lemon wedges

Preparation Instructions:

In large pot of boiling salted water, blanch peas, snow peas and/or sugar snap peas separately for about 8 minutes for peas or until tender, about 2 minutes for snow peas and sugar snap peas or until tender-crisp. Chill under cold water; drain and set aside on towels.

In bowl, whisk mayonnaise, 1 tablespoon of the oil, the mint, lemon juice, mustard and anchovy paste; set aside.

Sprinkle salmon with 1/4 teaspoon of the salt and pepper. Place, skin side down, on greased grill over medium heat; close lid and cook until fish flakes easily when tested, 10 to 12 minutes.

Meanwhile, in skillet, heat remaining oil over medium-high heat; saute onions for 30 seconds. Add peas, sugar, and remaining salt; heat through. Divide among plates; top with salmon and dollop of mint mayonnaise. Serve with lemon wedges. Makes 4 servings.

Per serving: about 557 calories; 35 g protein; 37 g fat; 22 g carbohydrates; 9 g fibre; 85 mg cholesterol; 835 mg sodium.

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