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Salmon In Pancetta Cream Sauce

Everton.Stonehead's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Salmon
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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