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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Salmon in Pancetta Cream Sauce Recipe

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This recipe for Salmon in Pancetta Cream Sauce is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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