Salmon with Snap Peas Bacon and 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
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