• Before starting, wash and dry all produce.
• Trim roots or top of radishes, if needed. Slice radishes into 1/4-inch rounds.
• Thinly slice green onions.  
• In a medium bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and half the sesame seeds. 
• Add radishes and green onions. Season with salt. Toss to coat. 

• Pat salmon dry with paper towels. Season with salt, pepper and Zesty Garlic Spice Blend.
• Heat a large non-stick pan over medium-high.
• When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then add salmon. Pan-fry 3-5 min per side, until salmon is cooked through.** (NOTE: Cook in two batches for 4 servings.)

• Meanwhile, heat a small pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) oil, then sugar snap peas and remaining sesame seeds. Season with salt and pepper.
• Cook for 4-5 min, stirring often, until tender-crisp. (TIP: You can skip this step if you prefer sugar snap peas cold and crunchy for dipping!)

• Halve buns and place in the toaster. Toast for 2-3 min, until golden.
• Spread top buns with 1 tbsp spicy mayo. 
• Break salmon up into large flakes, removing and discarding skin.
• Drain liquid from pickled radishes. Arrange salmon and pickled radishes on bottom buns, then sandwich with top buns.
• Divide sandwiches and sugar snap peas between plates.
• Serve remaining spicy mayo on the side for dipping. 

If you've opted to get salmon, pat dry with paper towels. Season with salt, pepper and Zesty Garlic Spice Blend. Heat a large non-stick pan over medium-high. Cook salmon in the same way the recipe instructs you to cook tilapia, increasing frying time to 3-5 min per side.**

Break salmon up into large flakes, removing and discarding skin before assembling sandwiches.