Sugar Snap Peas

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We got a bag of sugar snap peas in our last CSA box. So many good possibilities and so few peas.
I decided to try this recipe that I cut out of the food section of the Chicago Tribune (my son saves them for me). The description accompanying the recipe promised, "The flavor of the bacon, sugar snap peas and mint make a perfect foil for wild salmon." Having now prepared it, I would agree. Roasted or sauteed baby fingerling potatoes are a great side with this (especially if you have them which I didn't). Pasta is also a good side. Do give this dish a try. Its easy and delicious.

Salmon with Sugar Snap Peas and Bacon

1 pound salmon fillets
1/2 teaspoon sea salt
Coarsely ground pepper
1 tablespoon olive oil
3 slices bacon, cut into slivers
1/2 onion, minced
1/2 cup white wine (or water if you must, but it won't be the same)
1 pound sugar snap peas, trimmed
1/4 cup chopped fresh mint

1. Place salmon skin side down 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 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 wine, increase heat to high. Heat to a simmer; cook 2 minutes. Add peas and remaining 1/4 teaspoon of the salt; cook until peas are tender and most of the wine has evaporated, about 5 minutes. Add mint; stir. Remove from heat.
3. Meanwhile, heat broiler. Broil fish until skin is crispy and flesh is just cooked through, about 10 minutes. Mine did not take 10 minutes, more like 7-8, so watch it carefully. Overcooked dry fish is not a good thing. Cut salmon into pieces; transfer to plates. Spoon peas and bacon over
fish.

Adapted from the Chicago Tribune.

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