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

Day 50

Day 50, it's good to see you. Although the ambiance in my kitchen at times has resembled Hell's Kitchen more than Rachael Ray's, I've learned a few culinary skills, gained confidence in trying new recipes, met some great local farmers, and hopefully given some of you some new ideas for healthy cooking. I'm not stopping on Day 50, however, and a new bigger and better project is in the works. So stay tuned! Now for tonight's recipe, I'm bringing back one of the healthiest main dishes out there: salmon, combined with a colorful, aromatic and nutritious blend of pistachios, yellow peppers, fresh dill, sugar snap peas and of course garlic. My roommate and I once participated in Wolfgang Puck's cooking contest (we were neither invited nor qualified to participate), and won somehow with a beautiful tuna tartare. Did we tell people how ridiculously easy the recipe was? Absolutely not. We stressed the "tartare" more than the "tuna", showed off our autographed aprons, and proudly drank ice water from our contest prize wine glass collection.

Although tonight's dinner is incredibly simple to make, no one needs to know that. Bon Appetite!

Recipe: Serves 4

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

Directions

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.

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.

3. 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.

4. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

5. 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.

6. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Recipe adapted from www.epicurious.com