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• Salmon fillet with snap peas & lemony crème fraîche dressing

Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season. Usually after the Fourth, the temperature climbs and the peas are done, at which point everyone moves onto sweet corn and tomatoes. <br /> <br />Here, I've taken that Maine tradition and combined it with my go-to method for cooking fish—oven-broiling—for a summery recipe that's as appropriate for an Independence Day get-together as for a weekday dinner. <br /> <br />A note on the fish: Salmon is a controversial fish to eat, as almost all Atlantic salmon sold in stores is farm-raised. I happen to believe that it's a beautiful, healthy, and delicious fish that, if sustainably raised by an environmentally-conscious company, has a place on our table. <br /> <br />There are quite a few sources for really top-notch, sustainably-raised Atlantic salmon, and a good place to start is on Seafood Watch, a website run by the Monterey Bay Aquarium that maintains an updated list of all the fish they recommend eating (and sadly all the fish they recommend not eating). If you don't love salmon, any rich, oily fish such as mackerel or bluefish would also work. <br />

Oct. 1, 2021, 11:50 a.m.

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