Best 10 Salmon Stuffed Snow Peas Recipes

SALMON AND SNOW PEA STIR FRY

Steps:

• Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
• In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
• Marinate the fish for 30 minutes in the fridge.
• Coat a nonstick frying pan or wok with nonstick spray.
• Remove salmon from bag; discard leftover marinade.
• Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
• Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
• Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
• Serve with 1/2 cup of brown rice for each plate, if desired.

MAUIGIRL'S SMOKED SALMON STUFFED PEA PODS

Steps:

• Split each snow pea down one seam.
• Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

PAN SEARED SALMON WITH CREAMY PEAS

Steps:

• Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
• Drizzle with a few teaspoons of olive oil and season with salt.
• Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
• Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
• Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
• The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
• In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
• Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
• Season with salt and pepper then bring to a simmer.
• Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
• Place the salmon back into the pan and allow to reheat.
• Serve the salmon and peas with lemon wedges.

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.

SMOKED SALMON STUFFED PEA PODS

Steps:

• 1. Split each pea pod down one seam, removing peas.
• 2. Thoroughly mix cream cheese, salmon, garlic salt and pepper.
• 3. Place cream cheese mixture into a pastry bag fitted with a star tip. Alternatively a zip-lock baggie with one corner snipped off can be used.
• 4. Pipe cream cheese into each pea pod, replace a few peas on top of the cream cheese, dust with small amount of dill weed.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

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.

STUFFED SNOW PEAS

Steps:

• In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
• Cool in cold water, drain, and set aside.
• Blend the rest of the ingredients until smooth.
• With a sharp pairing knife, split the snow peas along the curved side.
• Fill each snow pea with filling, using a small spatula or pastry bag with tip.
• I have used a ziplock bag with a hole cut in the corner.
• Can be made the day before, refrigerate, and serve chilled.

POACHED SALMON WITH SNOW PEAS

Steps:

• Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.

SALMON-STUFFED SNOW PEAS

Steps:

• Place 1 in of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry; refrigerate.
• In a mixing bowl, beat cream cheese until smooth. Stir in salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a corner off of bag. Using a sharp knife, make a slit into the top of each peas pod. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving.

STEAMED SALMON WITH SNOW PEAS

Steps:

• Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
• Rub ginger and garlic on the salmon.
• Arrange salmon in a steamer basket coated with spray.
• Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
• Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
• Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.