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Recipes
August 2009

Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

By Jeanne Thiel KelleyPhotography by Andrea Chu

5.0

(2)

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Recipe information

  • Yield

    4 Servings

Ingredients

1

/3 cup chopped fresh dill

1

/3 cup finely chopped green onions (about 2)

1

/2 cup shelled natural pistachios or almonds, toasted, finely chopped

1

/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil

2

yellow bell peppers or orange bell peppers, cut into 1/2-inch strips

1

pound sugar snap peas, trimmed, strings removed

1

garlic clove, minced

1

/4 cup water

4

6-ounce salmon fillets

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

    Step 3

    Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

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