Pan fried Salmon with Pancetta and Spring Vegetables with Basil Oil
Salmon together with pancetta ,spring greens and new potatoes make a main course that is certain to satisfy.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 250g baby new potatoes
- 100g pack asparagus tips
- 100g purple sprouting broccoli or spring greens
- 20g pack fresh basil
- 2 x 15ml spoons olive oil
- salt and freshly ground black pepper
- 300g pack of 2 skinless, boneless salmon fillets
- 1/2 x 100g pack sliced smoked pancetta
Method
Cook the potatoes in lightly salted water until tender. Meanwhile, steam or boil the asparagus and broccoli for 5 - 8 minutes until tender.
Place 3/4 of the basil leaves in a blender with the oil and seasoning and blend until smooth. Alternatively, crush the basil in a pestle and mortar or simply finely chop with a sharp knife. Brush the salmon fillets with a little olive oil and panfry for 4 - 5 minutes each side until cooked through and golden. Fry the pancetta for 1 minute each side until crispy.
Serve each salmon fillet on a bed of the vegetables and remaining basil leaves and drizzle over the basil dressing. Season to taste and serve with the crispy pancetta on top.
