A delicious, and extemporaneous, meal!

An off-the-cuff salad and fish fillets meal

I was inspired by a picture and recipe I saw in Real Simple, for a spring salad of snap peas and cucumber, with an oil and vinegar dressing.

Salad:

1 pkg snap peas, julienned
1 english cucumber, or 3 mini cukes, julienned similarly to the peas
1/2 small onion minced, or 3 green onions, chopped
1/2 sweet red pepper, julienned (roasted would be good, too!)

toss with 1/2 of dressing recipe, let sit at room temperature a couple of hours if possible to maximize flavours.

Dressing and Marinade:
(1/2 of this is used for the dressing, and the other 1/2 to marinate the fish fillets. Once the fish is removed, the marinade is discarded.)

Shake in a jar or whisk in a bowl:

1/2 cup soy sauce
1/2 cup white wine vinegar
1/2 cup olive oil
2 T. sesame oil
2 T. brown sugar
1 t. grated fresh ginger
1 garlic clove, grated
hot sauce to taste (optional)

Fish:

4 pieces fish fillets, such as Rainbow trout, or thinner pieces of salmon
1/2 recipe marinade above

marinate in refridgerator for 2 to 4 hours
remove from marinate, blot with paper towel, saute very quickly until done in non-stick pan with a small amount of olive oil