Salmon in Pancetta Cream Sauce

By Lulubelle

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

Preparation

Step 1

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