Haven’t tried a new recipe for a while. But last week, I had the opportunity to make something new and it was a hit. If it wasn’t a hit, trust me, I wouldn’t be blogging about i
Dinner consisted of:
-Appetizers: pita chips (homemade of course, here’s the recipe), roasted garlic, and salsa from Sabra!
-Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou, Smoked Couscous, Spinach and Almonds
The spinach was a nice addition too. #healthy
The Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou is want I want to share with you. Not only did the plate look amazing but it was a pretty flavourful meal too!
Here’s the recipe: (courtesy of Epicurious)
1/3 cup chopped fresh dill
1/3 cup finely chopped green onions
1/2 cup shelled or natural pistachios or almonds (I used whole almonds)
1/4 cup olive oil
2 yellow peppers cut into 1/2 inch strips
1 package of sugar snap peas, trimmed, strings removed
1 garlic clove, minced
1/4 cup water
4 – 6 ounce salmon filets
Mix dill, green onions, pistachios, (or almonds) 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.
1.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. Transfer to a serving dish.
2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat.
3. 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.
4. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.
NOTE: This recipe was rated 5 stars out of 5 stars and they were right – it’s certainly worth 5 stars!!