Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

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