Broiled salmon with bacon and peas

From Jenkins' Olive and Oranges: Her tip is to broil the salmon fillet skin side up after salt and pepper on flesh side and then brushing skin with olive oil and lightly salt and pepper that side too. It takes about 10 min. until skin is blistered and black in parts and flesh is done through.

For the accompaniment, you render three strips of thick cut bacon at low temperature (in what seems to be a rare mistake, Jenkins gives no direction to cut the bacon cross-wise into strips, though this would be the only sensible way to do it for this dish). After 10 min. add 1/3 c. minced onion and render it for 10 min. You can stop here. When ready to broil fish, add 1/2 c. water, bring to a boil and add 1 lb. sugar snap peas (snow peas) and cook until tender, about 8 min. Stir in 1 Tbl. butter and 1/4 c. chopped mint (I used parsley). Spoon over pieces of broiled fillet.

This was totally delicious and easy to fix for a weekday. You can also use regular fresh peas and I was ready to use frozen peas.