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

Cover recipe- Bon AppetitSalmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils:               April 2010

Bon Appetit features “Fresh & Easy Dinners” in its April 2010 issue.  This recipe is part of a piece called, “Spring’s Big 3,” showcasing vegetables that are making their spring debut:  asparagus, peas and artichokes.  Sugar snap peas are the focus of the cover recipe- Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils.  They add sweetness, crunch and color to dishes.  BAsuggests looking for plump, bright, slightly tender pea pods.  The freshest tasting, most beautiful looking peas will be found at farmer’s markets in the spring.

The cover recipe combines a sweet-marinated salmon with sugar snap peas and fresh pea tendrils (the young leaves and shoots of the snow pea plant that taste like a cross between peas and spinach).

Check out my notes below to see what I thought of this recipe.

Print Print Recipe

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

Yield: Serves 6

Prep Time: 25 min + marinating time

Cook Time: 12 min


1/4 cup Asian sweet chili sauce
3 Tablespoons soy sauce, divided
2 Tablespoons finely grated peeled fresh ginger, divided
Six (6-ounce) salmon fillets with skin
2 Tablespoons vegetable oil
3 garlic cloves, minced
8 ounces sugar snap peas, trimmed
1 1/2 tablespoons Chinese rice wine or dry Sherry
3 cups pea tendrils or pea sprouts (about 6 ounces)
1 teaspoon Asian sesame oil


1.  Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 Tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
2.  Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
3.  Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.
4.  Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.


*Asian sweet chili sauce can be found in the Asian food section of most markets.
*Pea tendrils or pea sprouts can be found at farmer's markets and Asian markets. I had a heck of a time finding pea tendrils. I used watercress leaves in place of the pea tendrils, and I chose not to saute them.  Instead I laid the leaves on the serving plate, and topped them with the hot salmon and sauteed sugar snap peas.
*Easy way to grate fresh ginger:  peel it and then throw it in the freezer for 20 to 30 minutes.  It will get nice and firm and be much easier to grate.  You can store it in the freezer in a zip baggie for future use.
*I don't see any reason why you would need to buy salmon with the skin attached to it.  I used fillets with the skin removed and all turned out just fine.

Source:  Bon Appetit, April 2010

The results:

The flavors in this salmon recipe are delicious… lightly sweet, and I loved the added crunch of the sweet peas.  The recipe all came together very easily.  While the salmon is baking, the peas are sauteed.  When all is done, it’s easy to assemble.  I thought this recipe made a nice, light dinner.  We eat salmon fairly often, and I’ll be putting it into my rotation to try again.

Did this recipe deserve the cover spotlight?

Yes!  This was definitely a fresh & easy dinner.  And it was a perfect cover for spring utilizing the sugar snap peas.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

13 Responses to “Pimiento Mac and Cheese”

  1. 1

    Averie @ Averie Cooks — May 13, 2013 @ 7:00 am

    Thanks for your review!

    “spicy sweet flavor of the pimiento” — mmm that sounds so good! But I can see what you mean, that this is not at all classic mac n cheese. But a fun twist!

  2. 2

    Lori @ RecipeGirl — May 13, 2013 @ 8:02 am

    So I have to admit… I was like, “Wait… where are the pimientos in the recipe??” I guess I didn’t know what Pimientos were, but I’m guessing they’re the same as the red peppers listed in the recipe? I’m excited to try this out, especially since it’s touted by the magazine as being the tastiest version of mac they’ve had!” Glad you enjoyed it too!

  3. 3

    Renee @ Awesome on $20 — May 13, 2013 @ 10:45 pm

    I’ll eat mac and cheese in just about any form. Box or otherwise. And I love adding new flavors. I can’t wait to try this one out.

  4. 4

    Kathryn — May 14, 2013 @ 6:53 am

    I’ve been keeping this issue of Bon Appetit since March 2011 meaning to make this recipe and never quite got round to it. It sounds pretty great although I completely take your point around comfort food – I sometimes crave that wonderful blandness of mac and cheese!

  5. 5

    Beth — May 14, 2013 @ 7:12 am

    Love it – and if anyone can change his mind, it’ll be you!

  6. 6

    Tracey — May 14, 2013 @ 8:21 am

    I have never had pimiento cheese, and I keep telling myself I’m going to try it and then promptly forget. This looks like the perfect introduction!!

  7. 7

    sandra — May 14, 2013 @ 8:25 am

    That boyfriend is one tough customer. But I see his point. You like what you’re used to. He likes his out of the box the same way you like it homemade – it is the nostalgia you are both looking for and not the culinary expertise.

  8. 8

    Bianca @ Confessions of a Chocoholic — May 14, 2013 @ 10:35 am

    I grew up eating pimiento cheese by the spoonfull and I would be all over this dish, especially with my love for any kind of mac and cheese. Great job!

  9. 9

    Gwen @SimplyHealthyFamily — May 14, 2013 @ 6:54 pm

    Say What?!?! Poor, poor boy! You must remedy that ;)
    This looks fantastical!

  10. 10

    Faith — May 15, 2013 @ 8:32 am

    I’m always up for trying a new version of mac and cheese! I’d love to test this one out to see if it could make a mac and cheese lover out of my hubby. :)

  11. 11

    Reeni — May 16, 2013 @ 7:22 pm

    I grew up on homemade too and am always looking for new versions to try! This looks utterly delicious!

  12. 12

    Chris — May 21, 2013 @ 4:56 pm

    I’m a big fan of homemade pimento cheese so I know I’d like this version of mac and cheese.

  13. 13

    Tieghan — May 21, 2013 @ 7:36 pm

    I am with you, homemade mac and cheese is the way to go. Always! I can not wait to try this fun pimento version! YUM!

Leave a Comment