Name: Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils
Yield: 6 Servings
Ingredients: Nonstick vegetable oil spray; 1/4 cup Asian sweet chili sauce; 3 tablespoons soy sauce, divided; 2 tablespoons finely grated peeled fresh ginger, divided; 6 6-ounce salmon fillets with skin; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 8 ounces sugar snap peas, trimmed; 1 1/2 tablespoons Chinese rice wine or dry Sherry; 3 cups pea tendrils or pea sprouts (about 6 ounces); 1 teaspoon Asian sesame oil

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