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Serge Dansereau's Roasted Salmon with Saba, from "Seasonal Kitchen"
Serge Dansereau - from his new book "Seasonal Kitchen"

Roast Salmon with Green Beans, Pancetta & Saba

Saba is similar to vincotto or balsamic vinegar, which are both appropriate substitutions.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 bunch shallots spring onions
  • 4 x 180 gm 6 oz. salmon fillets, skin off
  • 8 slices pancetta
  • 1/3 cup olive oil
  • 400 gms 14 oz. green beans, blanched
  • 1/4 cup saba
  • 1/3 cup extra virgin olive oil

Method
 

  1. Trim the spring onions, removing roots & green leaves, leaving about 8 cm of white part.
  2. Preheat oven to 180C (350F).
  3. Pat fish dry with paper towel. Lay 2 strips pancetta side by side & place salmon on pancetta. Fold one end of the strips of pancetta over the fish, then roll the fish over to complete the portion. The pancetta folds should be on the underside of the fish.
  4. Heat half the olive oil over a medium heat in large frying pan. Place the fish, service side down, in the pan, pressing to ensure complete contact with the pan. Cook for 4 minutes, before turning carefully and cooking for another 2 minutes.
  5. Remove the fish from the pan, place on an oven tray and put into the oven for 4-5 minutes.
  6. Fry the spring onions in the remaining oil until golden, add beans and saute for 1-2 minutes. Season with salt and pepper.
  7. Divide the beans and place onto 4 plates, top with the salmon and drizzle with the saba.

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