Salmon With Sugar Snap Peas And Bacon Recipes

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SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

SALMON WITH SUGAR SNAP PEAS AND BACON RECIPE



Salmon with Sugar Snap Peas and Bacon Recipe image

Provided by laurie-2

Number Of Ingredients 9

2 lbs salmon filets
2 tbs olive oil
1/2 tsp sea salt
3 slices thick-cut bacon, cut into slivers
1/2 onion minced
1/2 c white wine
1 lb sugar snap peas, trimmed
1 tbs butter
1/4 c chopped fresh mint

Steps:

  • Place salmon skin side up on foil covered baking dish. Brush skin with olive oil, season with salt and pepper. Place bacon in a large skillet, cook stirring over medium heat until crisp, about 5 minutes. Remove with slotted spoon to paper towel. Add onion to skillet, cook over medium heat until softened, about 5 minutes. Add wine, increase heat to high. Heat to a simmer, cook 2 minutes. Add peas and 1/4 tsp salt. Cook until peas are tender and wine has evaporated, about 5 minutes. Add butter and mint, stir, remove from heat. Heat broiler. Broil fish until skin is crispy and flesh is just cooked through, about 10 minutes. Cut salmon into pieces, transfer to plates. Spoon peas and bacon over fish. 380 calories 20 fat 6 carbs 38 protein 2 fiber 9 points

FETTUCCINE WITH SALMON AND SNAP PEAS



Fettuccine with Salmon and Snap Peas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces
Freshly ground pepper
1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
  • Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

Nutrition Facts : Calories 587 calorie, Fat 18 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 408 milligrams, Carbohydrate 72 grams, Fiber 3 grams, Protein 31 grams

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