Salmon Wrapped in Pancetta - by Wendy

Please welcome another seasoned veteran on the food scene, with our well loved salmon, my next guest writer, Ms Wendy Curls.

Salmon wrapped in Pancetta

The original recipe calls for a pea puree, however as I am not a huge fan of peas I have always left this part out. The picture did have a certain aesthetic charm: imagine dusky orange salmon, pink, crisp pancetta on a pile of fresh green goo!

You will need:

• salmon fillets (If you can, cut or have your fillets cut into the rectangular size fillet you see in the supermarket)
• pancetta or streaky bacon
• new potatoes (pesto as a garnish)
• green beansbroccoli

1. Take your salmon fillets and give them a wee rinse under the tap. Sometimes they will still have scales attached and of course you might have to remove the skin. Pat them dry with a paper towel and sear each side on a low heat in a pan with a tiny bit of olive oil. Remove them from the pan and wrap them in the pancetta (my technique was captured by FB here: [video])
2. Bake in the oven for around 10 - 12 mins until the pancetta is crispy (not burnt).
3. Cook your veges until al dente (or however you like them) and serve the potatoes with pesto!

Enjoy!Blogger's note: You will also notice that Wendy forgot to mention the lovely side garlics she served on the occasion which kept the house quite aromatic for the rest of the week.