Source: dLife

Salmon and snow peas tossed with peppers, baby corn and lettuce in a Thai-inspired peanut dressing.

Servings

1 cooking spray
8 oz salmon fillet , skinless, cut into 1/2 inch cubes
2 cup Pea Pods, fresh, whole , halved
6 cup romaine lettuce , washed, dried, and torn into bite size pieces
2 cup red bell peppers, sliced
8 baby corn , chinese baby corn, sliced
0.5 cup chopped parsley , or cilantro
3 tbsp fresh lime juice
2 tbsp Peanut Butter, creamy
2 tbsp cold water
2 tbsp honey
1 tbsp low sodium soy sauce
1 tbsp vegetable oil
2 tsp sesame oil
1.5 tsp minced garlic
1 tsp fresh ginger root , minced

1 Coat a nonstick pan with nonstick cooking spray and place over high heat. Add in salmon and cook until just done in the center, about 2-3 minutes; set aside.
2 Boil a small pot of water and add snow peas for 1 minute. Drain, rinse under cold water, and drain again.
3 Place salmon and snow peas in a large serving bowl with lettuce, peppers, baby corn, and parsley or cilantro; toss gently.
4 Whisk together the remaining ingredients in a small bowl and pour over salad, tossing gently to coat well.

The dressing also makes a great marinade. Salmon can be replaced with tuna or swordfish.