Recipe: Crispy Salmon with Pancetta and Sage
1 salmon fillet, about 22 / 3 pounds
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 fresh sage leaves
8 ounces thinly sliced pancetta
1. With a sharp paring knife, make 24 shallow incisions into the fleshy side of the salmon. Sprinkle with salt and pepper. Tear each sage leaf in half and tuck a piece into each incision. Lay the pancetta over the top of the salmon. (The salmon can be prepared a couple of hours ahead to this point. Wrap in plastic wrap and refrigerate.)
2. Place oven rack in top third of oven and preheat to 450 degrees. Remove plastic wrap and place salmon on a lightly oiled broiler pan and bake about 12 minutes per inch of thickness or until the salmon tests done in the thickest part.
3. Transfer salmon to a platter, removing the skin. Cut into slices for serving.
Adapted by The Seattle Times in 2006 from “Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients” by Rozanne Gold