Spring is the time to start watching for wild salmon in the market. Though it can be pricey, you often can find sales on the brightly colored fillets or steaks from the Pacific Northwest. When you spot a sale, try using them in this recipe. It’s simple, and the flavors 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 (Houghton Mifflin, $35).Roasted or sauteed baby fingerling potatoes are a great side with this.

Topics:  pacific   northwest   olives    oranges   sara jenkins   mindy fox houghton mifflin    .roasted   oregon   california   place   spoon   time   wild   salmon   simple   recipe   peas   heat   minutes   bacon   snap   cook   add   mint   water   sugar   fillets   salt   skillet   remove   skin   cup   butter   cut   medium   chopped   fish   onion   
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