Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter. Ingredients:
1/3 cup dill, fresh, chopped |
1/3 cup green onions, finely chopped (about 2) |
1/2 cup pistachios, shelled natural, finely chopped (or almonds, toasted) |
1/4 cup extra-virgin olive oil (or pistachio oil) |
1 1/2 tbsp extra-virgin olive oil (or pistachio olive oil) |
2 yellow bell peppers, cut into 1/2 strips (or orange bell peppers) |
1 lb. sugar snap peas, trimmed, strings removed |
1 clove garlic, minced |
1/4 cup water |
24 ounces salmon (4 6-oz fillets) |
Directions:
1. Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper (Do ahead: Pistou can be made 2 hours ahead. Let stand at room temperature).
2. Heat 1/2 Tbsp oil in heavy parge skillet over medium-high heat. Add peppers and saute until beginning to soften, about 2 minutes.
3. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Saute until vegetables are just tender and water evaporates, 2-3 minutes.
4. Stir in 1 rounded tablespoon pistou.
5. Transfer vegetables to platter; tent with foil to keep warm.
6. Reserve skillet (do not clean).
7. Heat remaining 1 Tbsp oil in reserved skillet over medium-high heat.
8. Sprinkle salmon with salt and pepper. Place salmon, skin-side down, in skillet; cook until skin is crisp, about 3 minutes.
9. Turn salmon and cook until almost opaque in center, about 3 minutes longer.
10. Arrange fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.
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