Spiced Salmon With Sugar Snap Peas and Red Onion

why use the oven at all? keep it simple and cook the salmon on the pan. snap peas don't need that long to cook -- it's nicer crunchy and slightly blanched from the heat.

Instead of oil try mayonnaise. It clings better than oil and keep fish moist.

The ONE fish I do not like with garlic is salmon, because of its own strong flavor. I'd use shallots instead.

I love this idea, but not the idea of heating an oven to 400F just to finish a few salmon fillets--not very energy-efficient. I'm thinking about transferring the salmon to a second skillet with a lid and letting them finish cooking over low heat, covered, while sauteeing the veg.

I’ve made this twice now. I followed the recipe exactly and really liked it. The second time I used more of the Baharat seasoning and was more aggressive with the salt and pepper - the little bit of garlic was good to my taste. It was phenomenal the second time! Do watch the salmon; over or under cooking it would impair the flavors. The sugar snap peas come out so sweet and luscious. The cilantro (fine dice stems) and lime juice are a must that create a perfect balance of flavor.

Substitute asparagus for the snap peas. Cut into 1-1.5” lengths on the diagonal.

I prepared this just as instructed except that I didn't use the oven. Instead I seared the salmon skin-side up to start with, then set it aside and cooked the veggies over medium. When they were done, I moved them aside in the pan, turned the heat back up to medium-high, and returned the salmon skin-side down and cooked for another 3 minutes. This produced a delicious moist salmon. I stirred in a 1/2 cup combo of fresh mint and cilantro into the veggies. Great taste. We've cooked this twice now

I just cooked this and we all loved it. The combination of sweet red onions and salmon was perfect. I must admit that I cooked everything outdoors on the BBQ. One side hot, on side low. Salmon first for 4 minutes on a griddle with a Teflon sheet. I pushed the pieces on the cooler side. Add the red onions with a bit of olive oil for 4 minutes. Pushed them on the cooler side, and cooked the peas on the hot side for 4 minutes. At the end, I plated everything together on a serving plater.

I often bake or broil salmon after rubbing it with curry paste, which would be an excellent substitute for the oil and spice blend called for here. Indian or Thai curry paste, red or green - all give very tasty results.

Tip: Try using Japanese salt salmon for a denser, more favorable fish: sea or kosher (no iodine) salt generously on all sides, double wrap with plastic wrap, and refrigerate, weighted a la Gravlaks, for 1-2 days (I prefer 1 day). Blot salmon to remove moisture and salt from the surface (or, better, rinse with 2 TB sake (never use water) and then blot) and proceed per the recipe (skip the salting in step 1).

I prefer to cook salmon flesh side down first then turn and cook skin side down. That way when plated the flesh side up is bronzed and beautiful.

What a terrific recipe-easy, fast and delicious. The spice rub is so incredibly flavorful and the veggies come out crisp and tender (I added asparagus to the snap peas). The salmon steaks looked better than the fillets, so that’s what I used, and they turned out perfectly, using the given timings. The final hit of citrus is a must. I served it with couscous mixed with golden raisins and roasted pine nuts. Yum x 10 all around!

Wow! Truly delicious and so easy. I made it with snow peas and garam masala in a cast iron skillet, and it was fabulous. Did not need quite as much oil as suggested, but otherwise perfect.

I am now a TOTAL CONVERT to quick-searing fish and finishing in the oven. While is may not seem necessary or efficient, the texture and flavor of the fish is amazing. Crispy edges, moist, flavorful interior. Try it; you might discover you like it too! It is worth the extra heat!

Melissa never lets me down. Made with wild sockeye filet, snap peas, broccoli , while onion, garlic, harissa and garam masala (fresh ground, makes all the difference), used mint. This was so delicious! Quick and easy.