Tuesday, March 16, 2010

{{ jamie oh jamie! }}

Ryan and I enjoy cooking. What to make for the weekend has become an important topic in our weekday conversations.

While I still had some pancetta left from when I bought them for the carbonara, I wanted to make something with it. Last Friday, I brought to Ryan's house some salmon fillets, pancetta slices and asparagus. We decided to make something from Mr. Oliver's cookbook!

So What's for dinner?

Jamie Oliver's Pan Roast Salmon with Green and White Asparagus, Rosemary, Wrapped in Bundles with pancetta and red and yellow cherry tomatoes.

adapted from here

Serves 2
16 spears of asparagus (we used green)
2 sprigs of fresh rosemary (we used dried sage)
6 slices of pancetta (we had 4 thick slices)
2 thin salmon fillets
sea salt and freshly ground black pepper
olive oil
a handful of red and yellow cherry tomatoes ( we didn't have any )
a small handful of Kalamata olives
1/2 a lemon

Preheat your nonstick T-FAL frying pan until the T
ermo-Spot turns solid red
Snap the woody bottoms off the asparagus spears and divide the tops into 2 bunches. Add a sprig of rosemary and wrap each bunch up in 3 slices of pancetta to form a neat bundle. (we ended up slicing the pancetta slices into strips)
Season the salmon steaks with sea salt and freshly ground black pepper and drizzle with a splace of olive oil. Place the salmon in the hot pan with the cherry tomatoes, the olives and two bundles of asparagus and fry on each side, turning the asparagus over in the pan from time to time so that the pancetta and salmon brown evenly.
By the time the salmon's cooked, the pancetta should be lo
vely and crisp, the asparagus just cooked and the cheery tomatoes softened and bursting with sweet sticky juices. Squeeze the 1/2 lemon over the whole dish to finish off.

This recipe was extremely fast and absolutely delicious. I love salmon. I seasoned the fillets with a bit too much salt, which didn't balance with the natural saltiness of the pancetta. Overall, the dish was amazing.

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