Pancetta-Wrapped Salmon with Red Wine Butter

Name: Pancetta-Wrapped Salmon with Red Wine Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chicken stock or canned low-sodium broth; 118 milliliters dry red wine; 1 head escarole, large leaves torn; 1 teaspoons finely chopped flat-leaf parsley, plus 1 tablespoon whole leaves; 1 Tbsp fresh lemon juice; 4 servings Lemon wedges, for serving; 2 Tbsps extra-virgin olive oil; 8 slices thin slices of pancetta; 20 pearl onions, unpeeled; 680 grams center-cut skinless salmon fillets; 4 servings Salt and freshly ground pepper; 1 Tbsp minced shallots; 1 teaspoon thyme leaves; 2 Tbsps unsalted butter, softened

You can never have too many main course recipes, so give Pancetta-Wrapped Salmon with Red Wine Butter a try. One portion of this dish contains approximately 41g of protein, 35g of fat, and a total of 585 calories. This recipe serves 4. Head to the store and pick up lemon juice, pearl onions, pancetta, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 40

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Oven

Melt 1 teaspoon of the butter in a small saucepan.

Ingredients you will need

Butter

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Sauce Pan

Add the shallots and cook over moderate heat until softened, about 2 minutes.

Ingredients you will need

Shallot

Add the wine and boil over high heat until reduced to a thick, syrupy glaze, 5 to 7 minutes.

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Glaze

Wine

Transfer to a small bowl and let cool. Stir in the remaining 2 tablespoons of butter until thoroughly blended, then add the chopped parsley and season with salt and pepper.

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Salt And Pepper

Parsley

Butter

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Bowl

Lay the salmon on a work surface and press the whole parsley leaves and thyme leaves on the fillets. Season with salt and pepper and wrap 2 slices of pancetta around each piece of salmon.

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Salt And Pepper

Parsley

Thyme

Pancetta

Salmon

Wrap

In a pie plate, toss the pearl onions with 1 teaspoon of the olive oil. Cover with foil and bake for about 20 minutes, or until softened and slightly caramelized.

Ingredients you will need

Pearl Onion

Olive Oil

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Oven

Aluminum Foil

Let cool slightly, then trim the root ends and peel the onions.

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Onion

In a large skillet, heat 1 tablespoon of the oil until shimmering.

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Cooking Oil

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Frying Pan

Add the escarole, season with salt and pepper and cook over moderately high heat, tossing, until tender, about 5 minutes.

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Salt And Pepper

Escarole

Add the pearl onions, chicken stock and lemon juice. Cover and keep warm.

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Chicken Stock

Pearl Onion

Lemon Juice

Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the salmon fillets and cook over high heat, turning, until the pancetta is browned all over and the fish is medium rare, about 7 minutes. Carefully transfer the salmon to paper towels to drain.

Ingredients you will need

Salmon

Pancetta

Fish

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Paper Towels

Transfer the escarole and pearl onion mixture to 4 warmed plates and set the salmon on the greens. Top each fillet with a little of the red wine butter and serve at once.

Ingredients you will need

Pearl Onion

Escarole

Red Wine

Butter

Greens

Salmon

Equipment

Ingredients

Servings:

59milliliters

chicken stock or canned low-sodium broth 118milliliters

dry red wine 1head

escarole, large leaves torn 1teaspoons

finely chopped flat-leaf parsley, plus 1 tablespoon whole leaves 1Tbsp

fresh lemon juice 4servings

Lemon wedges, for serving 2Tbsps

extra-virgin olive oil 8slices

thin slices of pancetta 20

pearl onions, unpeeled 680grams

center-cut skinless salmon fillets 4servings

Salt and freshly ground pepper 1Tbsp

minced shallots 1teaspoon

thyme leaves 2Tbsps

unsalted butter, softened

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.