Salmon and peas is a classic Independence Day match created because the peak of fresh green pea season once came when plentiful wild salmon were available. The tradition continues. In this dish, white wine and aromatics enhance a flavorful poaching liquid for skinless, boneless salmon. Once the fish has cooked, reduce some stock, and swirl in butter with fresh peas and garden herbs.

On day two, Italy’s bollito (boiled dinner) meets New England clam bake. In this updated version, simmer leftover salmon with leeks, carrots, and peas (or whatever looks best at your local farm stand) in a light broth saved from the first meal. Keep the cooking times short and the veggies crisp. Finish with a handful of chopped scallions. Then, join your guests outside for a toast before the fireworks begin.

Shopping list

(For salmon and peas, bollito)

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2¼ pounds skinless, boneless

salmon

¼ cup (½ stick) butter

1 large shallot

3 cloves garlic

2 cups shelled peas (fresh

or frozen)

½ lemon

Handful fresh chives

Handful fresh parsley sprigs

Handful fresh dill sprigs

3 small carrots

1 leek

3 small Yukon Gold potatoes

½ bunch asparagus

3½ ounces shiitake

mushrooms

¼ pound sugar snap peas

3 scallions

Salt and pepper

2 tablespoons olive oil

1 cup white wine

8 cups chicken stock