Fish two days in a row is pretty abnormal for us, but Valentine's day did strange things to our schedule. I am a die-hard salmon fan, and this recipe was good enough to make again. If you don't like wasabi peas, stay away from this one. I'd never had them before, and was quite surprised. They gave the dish a bit of spice (ok, lots of spice!) and a really nice texture. This would also be nice simply rubbed with wasabi powder/paste. The bed of peas and cabbage was beautiful, but nothing special. Crunchy Wasabi Salmon with Lime Recipe from Bon Appetit Ingredients 3/4 cup wasabi peas (about 3 ounces) 4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick) 1 tablespoon finely grated lime peel 2 tablespoons olive oil, divided 6 cups thinly sliced red cabbage (about 1/2 large head) 1 (8-ounce) package trimmed sugar snap peas 2 tablespoons fresh lime juice Lime wedges Directions Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely

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