Lemony Sugar Snap Peas


I saw this recipe on Cooking Light and knew it would be an excellent side dish to the salmon I was making for dinner… I was right. I loved the lemony flavor of the crisp-tender sugar snap peas. My daughter and I both loved this side dish but my husband and son aren’t fans of snap peas so they didn’t care for it. Their loss.

Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.

Bring a pot of water (seasoned with a bit of salt) to boil over high heat. Add the sugar snap peas and cook for 30 seconds. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.

Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.


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Lemony Sugar Snap Peas

Yield: 4

Prep Time: 5 min.

Cook Time: 30 seconds

Ingredients:

2 tbsp lemon juice
Zest of 1 lemon
1 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp sugar
Sea salt and freshly cracked pepper, to taste
8 oz of sugar snap peas

Directions:

Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.

Bring a pot of water (seasoned with a bit of salt) to boil over high heat. Add the sugar snap peas and cook for 30 seconds. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.

Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

 

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21 Responses to “Lemony Sugar Snap Peas”

  1. 1

    Lemony Sugar Snap Peas | My Best Cookbook — April 1, 2013 @ 7:59 pm

    [...] Print Save [...]

  2. 2

    Kris — April 1, 2013 @ 8:30 pm

    Oh yummy. I love lemon, and sugar snap peas. Should be a win-win!!
    xo Kris

    [Reply]

  3. 3

    Words Of Deliciousness — April 1, 2013 @ 8:40 pm

    I love snap peas, these look wonderful.

    [Reply]

  4. 4

    Jenn — April 2, 2013 @ 5:32 am

    Ooohh.. I make green beans in a similar way so I know this would be fantastic!!!

    [Reply]

  5. 5

    Mary — April 2, 2013 @ 5:48 am

    I grinned to read your post, because as I saw the title I thought to myself, those snap peas would be delicious with fish! I’m sure it was perfect with your salmon.

    [Reply]

  6. 6

    The Duo Dishes — April 2, 2013 @ 8:26 am

    Snap peas are a favorite. They’re great raw or cooked. Don’t you just love COR’s olive oil?! It’s excellent too.

    [Reply]

  7. 7

    Sues — April 2, 2013 @ 8:41 am

    These sound so light and delicious! I’m a fan of California Olive Ranch, too :)

    [Reply]

  8. 8

    Carmen Rosa — April 2, 2013 @ 9:32 am

    I love how you make veggies look good. These sound delicious!!!
    In Spain only we eat the seed, not the skin …In Málaga, city in which I live .. we call them “chicharos”…..

    [Reply]

  9. 9

    Peggy Recker — April 2, 2013 @ 12:32 pm

    Sounds very good!

    [Reply]

  10. 10

    Wizzy — April 2, 2013 @ 1:11 pm

    So simple but this would make an awesome side dish with any kind of seafood. Yum.

    [Reply]

  11. 11

    Jersey Girl Cooks — April 2, 2013 @ 1:15 pm

    Great side dish that goes well with lots of things. Welcome back from vacation.

    [Reply]

  12. 12

    Kristin @ Dizzy Busy and Hungry — April 2, 2013 @ 4:12 pm

    So fresh and delicious looking! We love sugar snap peas and I am always looking for quick and easy ways to prepare and serve them.

    [Reply]

  13. 13

    Joanne — April 2, 2013 @ 5:42 pm

    I’m counting down the day until sugar snaps are in season again! This will definitely be a great way to prepare them!

    [Reply]

  14. 14

    teresa — April 2, 2013 @ 7:08 pm

    mmm, what a great idea to use dijon, YUM!

    [Reply]

  15. 15

    Blond Duck — April 2, 2013 @ 7:20 pm

    I’m glad you had a good Spring break!

    [Reply]

  16. 16

    Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon | My Best Cookbook — April 2, 2013 @ 7:56 pm

    [...] I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas. [...]

  17. 17

    The Café Sucré Farine — April 3, 2013 @ 3:53 pm

    Love the simplicity and bright freshness of this dish!

    [Reply]

  18. 18

    Angie@Angie's Recipes — April 3, 2013 @ 8:54 pm

    Fresh, light and delicious!

    [Reply]

  19. 19

    grace — April 4, 2013 @ 11:30 am

    i’m hard-pressed to think of a more delicious side dish that can be made so quickly!

    [Reply]

  20. 20

    Pamela @ Brooklyn Farm Girl — April 12, 2013 @ 1:32 pm

    Our garden will be producing pounds of sugar snap peas soon so I’m always excited to see new sugar snap recipes. Thanks for sharing this, I will add it to the bookmarks!

    [Reply]

  21. 21

    Nichole — April 21, 2013 @ 1:06 pm

    Yummm! I knew this would be a knock-out and it was. I used fresh snow peas and lime because that’s what I had in the fridge. Love the the citrus and dijon tang with just enough sweet to smooth it out.

    [Reply]

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