1. Sprinkle salmon with 1/4 tsp each salt and pepper. Heat oil in large, heavy non-stick frying pan over medium-high heat until it ripples. Add salmon (skin side down). Reduce heat to medium-low and cook without owing fish until lightly browned, 2 to 4 minutes more for medium-rare to medium. Transfer fish to plate (skin side up), tent with foil.
2. Increase heat to medium-high and cook bacon, stirring until crisp, 3-4 minutes. Transfer to paper towels to drain. Discard all but 1 tsp fat from pan.
3. Return pan to heat, add shallot and sauté 1 min. Add creme fraiche, snap peas and half the mint. Cook, tossing peas just until they're glossy and bright green, 1-2 minutes. Add salt and pepper to taste.
4. Spoon snap peas onto a rimmed platter, set salmon on top (skin side down), and sprinkle with bacon and remaining mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (83%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 33mg||10 %|
|Sodium 320.7mg||11 %|
|Potassium 182.3mg||5 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3g|
|Protein 4.6g||7 %|
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Calories per serving: 190
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