SMOKED SALMON, SUGAR SNAP PEAS AND PASTA
Steps:
- Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper.
SUGAR SNAP PEAS WITH ONIONS AND BACON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!
ROAST SALMON WITH PEAS, POTATOES & BACON
A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
- When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.
Nutrition Facts : Calories 548 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium
SUGAR SNAP PEAS WITH BACON
Make and share this Sugar Snap Peas with Bacon recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon till crisp set aside.
- In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
- Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
- Meanwhile crumble the bacon.
- Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
- Top with bacon and serve.
- And garnish with lemon slices.
CREAMY SALMON & SUGAR SNAP PASTA
You'll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta
Provided by Jane Hornby
Time 15m
Number Of Ingredients 6
Steps:
- Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
- Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.
Nutrition Facts : Calories 527 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.14 milligram of sodium
GRILLED SALMON PACKS WITH SUGAR SNAP PEAS AND CORN
Can't get much easier than this easy way to grill fish and a frozen vegetable medley together in a foil packet, with seasonings tucked inside too.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 2
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. Cut two 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.
- For each packet, place 1/2 cup sugar snap peas and 1/4 cup corn onto center of foil sheet. Sprinkle with 1/4 teaspoon garlic-pepper blend. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
- Sprinkle both sides of each salmon steak with remaining 1/4 teaspoon garlic-pepper blend.
- When grill is heated, place salmon and foil packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until fish flakes easily with fork and vegetables are tender. Turn salmon once and brush with 2 tablespoons of marinade during last 5 minutes of cooking time.
- Open packets carefully to allow steam to escape. Serve vegetables with salmon. Drizzle salmon with remaining marinade.
Nutrition Facts : Calories 245, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/2 of Recipe, Sodium 890 mg, Sugar 9 g
GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Provided by Sarah Copeland
Categories dinner, seafood, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
- Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
- While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
- Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
- Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
BACON AND GARLIC SUGAR SNAP PEAS
This flavorful side dish calls for only four ingredients! Feel free to use fresh sugar snap peas if you'd like. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir peas in bacon drippings until heated through. Add shallot and garlic; cook 1 minute longer. Sprinkle with reserved bacon.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
SALMON WITH SUGAR SNAP PEAS AND BACON RECIPE
Provided by laurie-2
Number Of Ingredients 9
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
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SALMON WITH SNAP PEAS, BACON, AND MINT RECIPE -SUNSET …
From sunset.com
4/5 (1)Total Time 55 minsServings 4Calories 595 per serving
- Sprinkle salmon with 1/4 tsp. each salt and pepper. Heat oil in a large, heavy nonstick frying pan over medium-high heat until it ripples. Add salmon (skin side down if using fillets). Reduce heat to medium-low and cook without moving fish until it is about half-cooked through, 5 to 7 minutes. Carefully turn fish over and cook until lightly browned, 2 to 4 minutes more for medium-rare to medium. Transfer fish to a plate (skin side up for fillets); tent with foil.
- Increase heat to medium-high and cook bacon, stirring, until crisp, 3 to 4 minutes. Transfer to paper towels to drain. Discard all but 1 tsp. fat from pan.
- Return pan to heat, add shallot, and sauté 1 minute. Add crème fraîche, snap peas, and half the mint; cook, tossing peas, just until they're glossy and bright green, 1 to 2 minutes. Add salt and pepper to taste.
- Spoon snap peas onto a rimmed platter, set salmon on top (skin side down for fillets), and sprinkle with bacon and remaining mint.
SALMON WITH SNAP PEAS, BACON, AND MINT RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 595 per servingTotal Time 55 mins
- Sprinkle salmon with 1/4 tsp. each salt and pepper. Heat oil in a large, heavy nonstick frying pan over medium-high heat until it ripples. Add salmon (skin side down if using fillets). Reduce heat to medium-low and cook without moving fish until it is about half-cooked through, 5 to 7 minutes. Carefully turn fish over and cook until lightly browned, 2 to 4 minutes more for medium-rare to medium. Transfer fish to a plate (skin side up for fillets); tent with foil.
- Increase heat to medium-high and cook bacon, stirring, until crisp, 3 to 4 minutes. Transfer to paper towels to drain. Discard all but 1 tsp. fat from pan.
- Return pan to heat, add shallot, and sauté 1 minute. Add crème fraîche, snap peas, and half the mint; cook, tossing peas, just until they're glossy and bright green, 1 to 2 minutes. Add salt and pepper to taste.
- Spoon snap peas onto a rimmed platter, set salmon on top (skin side down for fillets), and sprinkle with bacon and remaining mint.
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