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Salmon in Pancetta Cream Sauce Recipe

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This recipe for Salmon in Pancetta Cream Sauce, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Nelson
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh or frozen salmon fillets, about 1/2 inch thick and cut into 4 portions
1 medium carrot, cut into julienne strips (1/2 cup)
1 small zucchini, cut into julienne strips (1 1/2 cups)
1 small yellow summer squash, cut into julienne strips
1 oz. pancetta, sliced, or 2 strips bacon
1/4 cup sliced green onions
3/4 cup whipping cream
2 Tbsp. snipped fresh basil

Directions:
Directions:
In a steamer basket over, but not touching, boiling water, steam strips of carrot, zucchini, and squash till crisp-tender. Keep warm.
For sauce, in a small skillet cook pancetta till crisp. Remove pancetta, reserving 1 Tbsp. drippings in skillet. Set aside remaining drippings. Coarsely crumble pancetta and set aside. Cook onions in reserved drippings 2 minutes or till tender. Carefully stir in whipping cream.Add the pancetta, 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 basil. remove from heat, keep warm. Broil fish. To serve, place fish on top of vegetables and pour cream sauce on top

 

 

 

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