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magazine salmon with snap peas yellow peppers and dill pistachio pistou
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A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.
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This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.
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This low-heat method is very gentle, lending the salmon a velvety texture.
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Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.
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It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.
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Articles
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Cooking
This recipe uses a marvelous method for bringing everything together in one skillet (it would also work for boneless chicken breasts), I just didn't like the pistou.
Chris Hall
Lifestyle
I'll admit that I was initially unsure about registering at all, but then I realized a few things—including the fact that the food on this blog will look much better on decent plates.
Bridget Moloney
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
Cooking
There's more to this spread than it may let on
Danielle Walsh
Culture
Amy Albert
Videos
(219)
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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Need something sweet and cheesy? These red peppers will do the trick!
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.
Check out the recipe here: https://bonappetit.com/recipe/red-pepper-potato-and-peanut-sabzi
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We show you how to make sizzle pan salmon.
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Try this healthy dish of fish at home! It's juicy. It's citrusy. It's alluring. Beckoning your tastebuds, your heart becomes ensnared in the pescatarian lifestyle. Or not, maybe you just like fish. This one is good!