Salmon With Snap Peas, Bacon, And Mint – a delicious recipe with king salmon, kosher salt, pepper, olive oil, bacon, shallot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
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.
3
Return pan to heat, add shallot, and saute 1 minute. Add creme fraiche, 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.
4
Spoon snap peas onto a rimmed platter, set salmon on top (skin side down for fillets), and sprinkle with bacon and remaining mint.
902
kcal
Calories
36
g
Fat
114
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Salmon With Snap Peas, Bacon, And Mint falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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