Alaskan King Salmon With Sugar Snap Peas

http://nymag.com/restaurants/recipes/inseason/17241/

Dave Pasternack’s Alaskan King Salmon With Sugar Snap Peas
4 8-oz. wild king salmon fillets
3/4 lbs. sugar snap peas
3 oz. canola oil
1 oz. guanciale, julienned (available at Buonitalia)
3 oz. black mint leaves
4 oz. extra-virgin olive oil
Sea salt and pepper to taste

Bring large pot of salted water to boil.

Add the sugar snap peas and cook for two minutes. Remove and place in ice water to stop cooking.

In a nonstick sauté pan, heat the canola oil until hot but not smoking, and add the fillets skin side down and lower the flame. Cook the salmon for approximately five minutes or until the desired level of doneness is reached. (Tip: To get the skin crisp, press down on the fillets with your hand while cooking.)

In another pan, heat 2 ounces of the olive oil with the guanciale. Render guanciale until golden but not crispy. Add the sugar snap peas and 2 tablespoons of water. Heat through, add mint, and remove from heat.

Plate each fillet of salmon with a portion of the sugar snap peas. Drizzle with the remaining olive oil and serve.