Though wild salmon can be pricey, you often can find sales on the brightly colored fillets or steaks from the Pacific Northwest. When you spot one, try using the fish in this recipe. It's simple, and the flavor of the bacon, sugar snap peas and mint make a perfect foil for the rich fish.

The recipe is adapted from a favorite book from last year, 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 another spring arrival: fresh, local strawberries.

Tips: If you like, use regular peas instead of the snap peas and substitute chopped tarragon for the mint.

Farmed salmon also would work well in this recipe.

Wine suggestion: Try a light pinot noir from Oregon or California with the salmon.

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