Salmon with Dill-Almond Pistou

The other night I adapted the below recipe from Bon Appetit.  I used almonds instead of pistachio (only because Henrys ran out of them in the bulk aisle), and I served over jasmine rice (we have a small obsession with this rice).  I also used a fair amount of lemon juice and olive oil to keep the dish from getting too dry.  It is a great light summer meal!

Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio PistouBon Appétit | August 2009

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter. Yield: Makes 4 servings 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 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. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. 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. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean). 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. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.