MAIN DISH

SALMON WITH SUGAR SNAP PEAS AND BACON

Prep: 15 minutes Cook: 17 minutes

• 2 pounds salmon fillets

• 2 tablespoons olive oil

• ½ teaspoon sea salt

• Coarsely ground pepper

• 3 slices thick-cut bacon, cut into slivers

• ½ onion, minced

• ½ cup water or white wine

• 1 pound sugar snap peas, trimmed

• 1 tablespoon unsalted butter

• ¼ cup chopped fresh mint

Place salmon skin side up on foil-covered baking sheet. Brush skin with oil; season with ¼ teaspoon of the salt and pepper to taste.

Place bacon in a large skillet; cook, stirring, over medium heat until crisp, about 5 minutes. Remove with slotted spoon to paper towel-lined plate. Add onion to skillet; cook over medium heat until softened, about 5 minutes. Add water, increase heat to high. Heat to a simmer; cook 2 minutes. Add peas and remaining ¼ teaspoon of the salt; cook until peas are tender and water has evaporated, about 5 minutes. Add butter and mint; stir. Remove from heat.

Meanwhile, heat broiler. Broil fish until skin is crispy and flesh is just cooked through, about 10 minutes. Cut salmon into pieces; transfer to plates. Spoon peas and bacon over fish. Makes 6 servings.

Source: This recipe is adapted from Olives & Oranges.

Per serving: 380 calories (50 percent from fat), 20 g fat (4 g saturated), 105 mg cholesterol, 38 g protein, 6 g carbohydrates, 2 g fiber, 362 mg sodium.

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