Salmon & smoked pancetta in a zesty clementine sauce

Name: Salmon & smoked pancetta in a zesty clementine sauce | Asda Good Living
Total time: 55 min
Yield: 6
Cuisine: Australian
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

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

By Asda Good Living,21st September 2015

(1 votes)

Cook: 55 Mins

Serves: 6

Price: £1.29 per serving

Nutritional Information

Each 238g serving contains

Energy
2023kj
483kcal

24%

Fat
30.9g

High
44%

Saturates
7.1g

High
36%

Sugars
20.2g

Med
22%

Salt
1.19g

Med
20%

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.