Pre-heat oven to Gas 6, 200°C, fan 180°C.
Bring a pan of water to the boil , add the unpeeled garlic cloves and simmer for 10 minutes
Dice the bacon and using a oven proof pan fry in a little vegetable or groundnut oil until crisp but not burnt!
Remove the bacon to drain on kitchen towel but reserve the bacon fat in the pan
Using the pan that you fried the bacon in, turn up the heat until the pan is hot and fry the salmon skin side down cooking for 3/4 minute before turning and cooking for further 2 minutes. You are aiming for a lovely golden colour on both sides and crisp skin. Then finish in the oven for 5/6 minutes and remove to a warm plate.
Meanwhile pop the blanched garlic out of its skin and return to the boiling pan with the petits pois. Cook for a little less than the pack recommends
Test the petits pois; they should have a little bite in them. Remove from the heat and using a hand blender whizz the peas and garlic together. Then stir in the creme fraiche and season with salt and pepper to taste.
Serve the salmon with crispy bacon on top and mushy peas on the side. Some boiled new potatoes would go nicely as well.
Don't be tempted to swap the streaky bacon for back. You need the extra fat to to help crisp the bacon and also create flavoured oil to cook the salmon in.
If you havent got a hand blender you can blitz the petits pois and garlic in a food processor but keep it brief to avoid creating a paste.
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