Spring on a Plate

This one is as much for my benefit than for yours. I clipped this from the Food Section of one of our local papers, either the Trib or the Times, I can't remember anymore. It is from a couple weeks ago. Chances are highly likely that I will lose this clipping, as I do all clippings. So I figured it would be a good idea to type it in here so I have it for posterity. It's a really good recipe. Restaurant quality in taste and appearance, but easy to execute.

The reason I say restaurant quality is that I've had dishes like this in restaurants before. Chefs being seasonal and and playing off the pink of salmon and green of peas. It a classic combo: salmon, peas, mint, bacon. It all goes together to create beauty and goodness. Everything is light, but then you get a little taste of bacon for richness and a hit of smoky/salty/chewy to make you want another bite. The recipe calls for sugar snaps but I used both those and regular frozen peas. It is adapted from the book Olives and Oranges; which is a delightful name for a cookbook, isn't it?

Salmon with Sugar Snap Peas and Bacon

6 servings (I played around with the proportions when I did this. Used 3/4 lb. salmon for two and 1 slice of bacon) The rest I just eyeballed. If you don't like mint, I think tarragon would work well too.

2 lbs. salmon fillets

1/2 t sea salt

coarsely ground pepper

2 T olive oil

3 slices, thick-cut bacon, cut into slivers

1/2 onion, minced (make sure to keep it small here, you don't want big pieces of onion)

1/2 c water or white wine

1 lb. sugar snaps, trimmed (I used about 1/2 c sugar snaps, and 1/2 cup frozen peas)

1 T unsalted butter

1/4 c chopped fresh mint

Place salmon skin side up on a foil-covered baking sheet. Brush skin with oil, season with 1/4 t salt and pepper to taste.

Place bacon in large skillet, cook, stirring over med. heat until crisp, about 5 minutes. Remove with slotted spoon to paper-towel lined plate. Add onion to skillet, cook over med. heat until softened, about 5 minutes. Add water, increase heat to high. Heat to a simmer; cook 2 minutes. Add peas and remaining 1/4 t salt. Cook until peas are tender and water has evaporated, about 5 mintes. Add butter and mint, stir. Remove from heat.

Meanwhile, heat broiler, broil fish until skin is crispy and fresh is just cooked through, about 10 minutes. Transfer to plates. Spoon peas and bacon of fish.

(Note: I cooked the fish using the sear and roast method. Basically searing on top of the stove, flipping and finishing in a preheated 400+ oven.) I don't like to broil. I think direct contact with the hot pan gives a much better finish to your meat or fish.