Salmon & smoked pancetta in a zesty clementine sauce

Salmon & smoked pancetta in a zesty clementine sauce

This inspired combination of seasonal flavours is a great alternative to turkey.

By , 21 September 2015
Salmon & smoked pancetta in a zesty clementine sauce
  • Ready in: 55 mins
  • Serves: 6
  • Price: £1.29 per serving
Nutritional Info
Each 238g serving contains
  • Fat 30.9
    44%
  • Sat Fat 7.1
    36%
  • Sugar 20.2
    22%
  • Salt 1.19
    20%
  • Cals 483
    24%
of your reference intake.
Typical energy values per 100g: 850kJ/203kcal.
Ingredients
  • Zest of 3 clementines, plus the flesh, peeled and chopped
  • 150g fresh cranberries
  • 100ml freshly squeezed orange juice
  • 100g soft light brown sugar
  • 1 cinnamon stick
  • 1 whole star anise
  • 6 x 120g fresh salmon fillets
  • 180g pack Extra Special 20 Oak Smoked Dry Cured Pancetta Slices
  • 1 tbsp olive oil
Method
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Put the zest, chopped clementines, cranberries, orange juice, sugar and spices into a small pan. Bring to the boil, then reduce the heat and simmer for 20 minutes. Remove the spices carefully with a spoon and set the sauce aside.

  • Top each salmon fillet with 3 slices of pancetta. Put on a rack set over a grill pan and brush all over with the olive oil. Grill for 8-10 minutes, until the salmon is cooked through and the pancetta is crisp.

  • Serve the salmon with warm clementine sauce and gluten-free Tenderstem Broccoli & Cauliflower Gratin.