Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche

  • Pancetta pronounce it, pan-chet-ah, is italian cured pork belly which is fairly fatty, you can use Turkey meat or the same meat      
  • Serves 4
  • Takes 10 minutes to make, 15 minutes to cook

 

Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche

 

Ingredients

  1. 2 bunches English asparagus, woody ends removed
  2. 2 tbsp olive oil
  3. 4 skinless salmon fillets
  4. 8 pancetta rashers
  5. 100ml crème fraîche
  6. 2 tbsp mayonnaise
  7. Grated zest of 1 lime and juice of ½

Method

  • 1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
  • 2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
  • 3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.
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