Grilled salmon with pancetta and radicchio
A personal take on a Jamie Oliver recipe, which has the added bonus of taking just minutes to serve up.
Fry up 6 rashers of pancetta till golden. Remove from the pan and set aside. Immediately add the leaves of a radicchio (preferably the large-leaf Treviso variety, see photo above) to the hot pan (don’t drain any of the fat from the pancetta) and stir fry for just under a minute. Remove the radicchio to a large shallow bowl.
Immediately add a handful of baby pinenuts to the pan and stir fry quickly till golden. Remove and add to the bowl. Now at 2 salmon fillets (skinned) to the hot pan and sear on both sides till the centre of the fillets is still a little pink.
Season the radicchio with a glug of olive oil and good quality balsamic vinegar (the Belazu brand is highly recommended). Top with the pancetta (crumbled) and the salmon fillet. Season with sea salt and pepper and serve immediately.
Serves two.
