Chili Glazed Salmon with Ginger Pea Pods

2 salmon steaks
1/4 cup sweet chili sauce
3 Tbs soy sauce
2 Tbs grated ginger
3 garlic cloves
olive oil
8 ounces sugar snap peas
1 1/2 Tbs rice wine
1 bunch watercress
1 tsp sesame oil

Combine chili sauce, 2 Tbs soy sauce, 1 Tbs ginger and whisk together.  Coat salmon with some of the sauce and marinade 30 minutes.

In a wok or deep frying pan saute garlic and ginger in olive oil for 1-2 minutes.  Add sugar snap peas and cook until slightly tender, but still crispy, 2-5 minutes.  Mix in watercress, rice wine and 1 Tbs soy sauce and cook 1-2 minutes, drizzle and mix in sesame oil.

We served with couscous cooked in veggie stock and covered with leftover glaze and/or siracha.