Bon Appétit Magazine: April Cover Recipe

Salmon with Sweet Chili Glaze, Sugar Snap Peas & Pea Tendrils

RATING: 3.5 out of 5 (quick & easy but needed more depth)

Initial Thoughts:
Oh yay! I’ve been on the hunt for a new salmon recipe to try, and this dish looks as if spring jumped right onto the plate. So fresh and healthy. And with all of the high-caloric recipes I’ve been testing lately, this will be good for my waistline.

The Test:
‘Ridiculously easy’ is how best to describe this dish. Anyone – regardless of their amount of experience in a kitchen – will be able to make this recipe and have it turn out beautifully. And the best part? It plates up like a fancy restaurant, so if you are wanting to impression someone in your life with your culinary abilities this is the way to go about doing so.

Broiling salmon fillets in the oven is one of my favourite ways to prepare this particular fish, as it tastes great and takes no time to cook. And with this recipe calling for only three ingredients to make up the sauce for the salmon, I found myself able to tidy up the kitchen, fix snacks for the kids, and catch a full episode of “Franklin”, before quickly sautéing the sugar snap pea garnish and sitting everyone down at the dinner table.

My one concern with this recipe was that I was not going to be able to find pea tendrils. The very name of this plant seems to imply ambiguous obscurity, but shows how much I know because low and behold there they were on the shelves of the major grocery store chain. Pea tendrils (or pea sprouts) consist of the young leaves and shoots of the snow pea plant. Many people find them to taste like a fusion of peas and spinach, but I think they hold a nice sharpness more akin to a mild radish.

The Results:
Given the small number of ingredients used in this recipe, I was surprised at how complex the flavours turned out in the end. The salmon was moist and tasty without becoming overpowered by the marinade, with the sweet chili sauce pairing perfectly with the spicy ginger and salty soy sauce. With the addition of the sugar snap peas and pea tendrils, a nice combination of flavours developed with the sesame oil, garlic, and rice wine vinegar from the veggies.

This turned out to be quite a tasty little dish! That being said, I found it somewhat lacking in depth of flavour and can’t help but wonder if it would have been better to marinate the fish for more than 30 minutes (perhaps even overnight?) Mr. Spock didn’t think this dish dethroned our usual salmon recipe, but I would consider making it again simply because of the ease and speed with which it comes together.

(For a copy of one of our family’s favourite salmon recipes, click here)

(For a copy of March’s cover recipe, please click here)

As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos to info@cookthatbook.com.

Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit www.bonappetit.com


2 comments on “Bon Appétit Magazine: April Cover Recipe

  1. Kristen on said:

    Quite the endeavor! I admire your adventure. This does look like quite the winning recipe!

  2. Karen on said:

    We’re glad to know that you enjoyed making the recipe, Jasmine. I’ve posted a link to your post on the original recipe. http://www.bonappetit.com/recipes/2010/04/salmon_with_sweet_chili_glaze_sugar_snap_peas_and_pea_tendrils

    best,
    Karen Wilson
    producer, bonappetit.com

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