Summary
A couple of weeks ago while I was looking at a back issue of a British food magazine, my eye was caught by a photo of pancetta- wrapped salmon on a bed of peas. I loved the vibrant colors of the dish -- the coral-hued fillets resting upon a verdant field of spring peas. Right away, I decided this entree would serve as inspiration for our family's Easter dinner.
Although pancetta (cured Italian bacon) would provide a nice salty coating for the salmon and keep it from becoming dry, I topped my fillets with a flavorful butter with accents of lemon zest, garlic, shallots and parsley. This butter took only seconds to assemble in a food processor and was flecked with bits of green from the parsley. It provided a distinctive seasoning for the fish and also kept it moist.See the full content of this document
Extract
Make Easter Dinner Colorful with Salmon, Peas
The fillets needed less than 15 minutes of roasting time, and while they were in the oven, I popped some peas (fresh or frozen work equally well) in boiling wat...
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