Salmon with Snap Peas, Bacon, and Mint
Photo: Annabelle Breakey; Styling: Randy Mon
This company-worthy dish is all about the interplay of rich and fresh flavors. And there's almost no more delicious way to eat snap peas than sautéed in crème fraîche.
How to Make It
Step 1
1
Sprinkle salmon with 1/4 tsp. each salt and pepper. Heat oil in a large, heavy nonstick frying pan over medium-high heat until it ripples. Add salmon (skin side down if using fillets). Reduce heat to medium-low and cook without moving fish until it is about half-cooked through, 5 to 7 minutes. Carefully turn fish over and cook until lightly browned, 2 to 4 minutes more for medium-rare to medium. Transfer fish to a plate (skin side up for fillets); tent with foil.
Step 2
2
Increase heat to medium-high and cook bacon, stirring, until crisp, 3 to 4 minutes. Transfer to paper towels to drain. Discard all but 1 tsp. fat from pan.
Step 3
3
Return pan to heat, add shallot, and sauté 1 minute. Add crème fraîche, snap peas, and half the mint; cook, tossing peas, just until they're glossy and bright green, 1 to 2 minutes. Add salt and pepper to taste.
Step 4
4
Spoon snap peas onto a rimmed platter, set salmon on top (skin side down for fillets), and sprinkle with bacon and remaining mint.
Ingredients
4 king salmon steaks or fillets with skin (6 to 8 oz. each, of roughly equal size), bones removed
About 1/4 tsp. kosher salt
About 1/4 tsp. pepper
1 tablespoon olive oil
4 ounces bacon, cut into 1/2- by 2-in. strips
2 1/2 tablespoons minced shallot
1/3 cup crème fraîche or whipping cream
1 pound sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side)
1/2 cup roughly chopped fresh mint leaves, divided
Directions
Step 1
1
Sprinkle salmon with 1/4 tsp. each salt and pepper. Heat oil in a large, heavy nonstick frying pan over medium-high heat until it ripples. Add salmon (skin side down if using fillets). Reduce heat to medium-low and cook without moving fish until it is about half-cooked through, 5 to 7 minutes. Carefully turn fish over and cook until lightly browned, 2 to 4 minutes more for medium-rare to medium. Transfer fish to a plate (skin side up for fillets); tent with foil.
Step 2
2
Increase heat to medium-high and cook bacon, stirring, until crisp, 3 to 4 minutes. Transfer to paper towels to drain. Discard all but 1 tsp. fat from pan.
Step 3
3
Return pan to heat, add shallot, and sauté 1 minute. Add crème fraîche, snap peas, and half the mint; cook, tossing peas, just until they're glossy and bright green, 1 to 2 minutes. Add salt and pepper to taste.
Step 4
4
Spoon snap peas onto a rimmed platter, set salmon on top (skin side down for fillets), and sprinkle with bacon and remaining mint.
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