The flavor of the bacon, sugar snap peas and mint make a perfect foil for the rich taste of salmon. The recipe is adapted from “Olives & Oranges” by Sara Jenkins and Mindy Fox. Roasted or sautéed baby fingerling potatoes are a great side with this. Then finish the meal with fresh, local strawberries.
Salmon with Sugar Snap Peas & Bacon
Makes: 6 servings
2 pounds salmon fillets
1/2 teaspoon sea salt Coarsely ground pepper
2 tablespoons olive oil
3 slices thick-cut bacon, cut into slivers
1/2 onion, minced
1/2 cup water or white wine
1 pound sugar snap peas, trimmed
1 tablespoon unsalted butter
1/4 cup chopped fresh mint
1. Place salmon skin side up on foil-covered baking sheet. Brush skin with oil; season with 1/4 teaspoon of the salt and pepper to taste.
2. Place bacon in a large skillet; cook, stirring, over medium heat until crisp, about…
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