Eric Ripert’s Grilled Salmon with Bacon and Peas Brings 'Freshness and Smokiness' to Weeknight Dinner

The chef and co-owner of Le Bernardin in N.Y.C. pairs his version of the French dish “peas à la française”with "delicate" salmon fillets

Eric Ripert is bringing French flair to an easy seafood dinner.

The chef and co-owner of Le Bernardin in N.Y.C. shares a salmon recipe that is "very simple to make and easy to find the ingredients." He pairs his version of the French dish “peas à la française” (peas braised with bacon and lettuce) with tender salmon fillets. “The fish itself is very delicate, the peas bring a freshness, and the bacon adds smokiness,” says Ripert, who includes this recipe in his new cookbook Seafood Simple.

Try this dish with another fish, like tuna or striped bass, Ripert says, and play around with the vegetables. “For added crunch, you can use chopped raw snow peas,” he adds.

Eric Ripert’s Grilled Salmon with Bacon and Peas

4 thick-cut bacon slices, cut into ¼-in. pieces

1½ cups frozen green peas

1 large shallot, finely chopped

1¾ tsp. fine sea salt, divided

1¾ tsp. freshly ground white pepper, divided

4 (7-oz.) skinless salmon fillets (1-in. thick)

5 Tbsp. canola oil

Chopped fresh mint

Lemon wedges or rounds, for serving

1. Cook bacon in a large skillet over medium heat, stirring occasionally, until crispy, 5 to 6 minutes. Transfer to a plate lined with paper towels to drain; set aside.

2. Reserve 1 tablespoon of bacon drippings in skillet, discarding the rest, and return to heat. Add peas and shallot to drippings; cook, stirring often, until tender, about 5 minutes. Season with ¼ teaspoon of the sea salt and ¼ teaspoon of the white pepper. Remove from heat, and set aside.

3. Preheat a grill pan to medium high. When grill pan is hot, use a pastry brush to apply 1 tablespoon of the canola oil to pan. Pat salmon dry, and then coat evenly with remaining 4 tablespoons canola oil. Sprinkle evenly with remaining 1½ teaspoons salt and remaining 1½ teaspoons white pepper.

4. Place 2 salmon fillets on oiled grill pan; cook, uncovered and undisturbed, until it releases cleanly from the pan, 2 to 3 minutes. Using a stiff metal spatula, gently lift the fish, and rotate it 90 degrees. Cook for an additional 1 to 2 minutes. Gently turn the fish over, and grill until desired degree of doneness, 1 to 2 minutes longer for medium. Repeat with remaining 2 fillets.

5. Quickly rewarm pea mixture, stir in reserved bacon, and sprinkle with mint. Serve peas and bacon alongside grilled salmon, along with lemon wedges.

Serves: 4

Active time: 40 minutes

Total time: 40 minutes

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