Salmon In Pancetta Cream Sauce
|Skinless salmon fillets||1 Pound, cut into 4 portions (Fresh Or Frozen, About 1/2 Inch Thick)|
|Zucchini||1 Small, cut into thin bite-size strips to make 1 1/4 cups|
|Yellow summer squash||1 Small, cut into thin bite-size strips to make 1 1/4 cups|
|Carrot||1 Medium, cut into thin bite-size strips to make 1/2 cup|
|Pancetta/2 bacon strips||1 Ounce, sliced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Snipped fresh basil||2 Tablespoon|
|Fresh basil leaves||1 Tablespoon|
1. Thaw fish, if frozen. In a steamer basket over, but not touching, boiling water, steam strips of zucchini, yellow squash, and carrot about 3 minutes or till crisp-tender. Keep warm.
2. For sauce, in a small skillet cook pancetta or bacon till crisp. Remove pancetta, reserving 1 tablespoon drippings in skillet. Set aside remaining drippings. Coarsely crumble pancetta or bacon; set aside. Cook green onions in reserved drippings about 2 minutes or till tender. Carefully stir in whipping cream. Bring to boiling; reduce heat. Boil gently, uncovered, 4 to 5 minutes or till reduced and slightly thickened (you should have about 1/2 cup). Stir in snipped basil. Remove from heat; keep warm.
3. Rinse fish and pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Tuck under thin edges of fish. Brush with reserved drippings; sprinkle with pepper. Broil 4 inches from heat for 4 to 6 minutes or till fish just begins to flake easily.