Pan Seared Salmon with Pancetta, Balsamic Vinegar & Honey
Makes 4 servings. Difficulty
1/4 cup balsamic vinegar 1 Tablespoon honey 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh Italian parsley 8 slices pancetta 1-1/2 lbs. salmon fillet(s) Salt and freshly ground black pepper
In a small bowl, whisk together the balsamic vinegar, honey, herbs and 2 tablespoons water. Set aside.
Lay a thin slice of pancetta on the flesh side of the salmon fillet(s). The pancetta should cover the salmon fillets. Arrange the salmon, pancetta side down, in a large, heavy non-stick skillet.
Set the skillet over medium high heat and cook until the pancetta is crisp, about 4-5 minutes. Turn the salmon over and continue to cook until the skin is crisp and the salmon is just cooked through, about 4-5 minutes more depending on the thickness of the fillets.
Remove the skillet from the heat and transfer the salmon to a platter. Pour off any fat in the pan. Return the skillet to medium high heat. Add the vinegar mixture to the pan and simmer until slightly thickened, about 1-2 minutes. Pour the sauce over the salmon and serve.