Pan-Roasted Salmon With Fresh Mint Sugar Snap Peas

By Oprah
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1 1/2 Tbsp. dry white wine or rice wine

1 1/2 Tbsp. reduced-sodium soy sauce

1 1/2 Tbsp. balsamic vinegar

1 tsp. ground cumin

2 (6-ounce) salmon fillets with skin

2 Tbsp. extra-virgin olive oil

3/4 lb. sugar snap peas , ends and strings removed

1/4 cup chopped fresh mint

2 Tbsp. fresh lemon juice , or to taste

1 1/2 Tbsp. extra-virgin olive oil

1 Tbsp. reduced-sodium soy sauce

1/4 tsp. salt , plus more to taste

1/4 tsp. freshly ground black pepper , plus more to taste

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