Salmon and Pancetta Rolls with Chard
Ingredients
- Ingredients
- 600 grams Salmon
- 4 scallions
- 3 Tbsps Teriyaki sauce
- peppers
- 8 slices Pancetta
- 2 Tbsps olive oil
- 8 Baby chard
- 1 splash lemon juice
Preparation steps
Rinse the salmon, pat dry and cut into 8 pieces. Rinse the scallions, trim and cut into 7-8 cm (approximately 3 inches) long, thin strips. Place about half of the scallions over salmon pieces, drizzle with a little teriyaki sauce, season with pepper, roll up the salmon pieces and wrap each with a slice of pancetta. Secure with toothpicks.
Fry the rolls in a pan in 1 tablespoon hot oil for around 1-2 minutes. Sprinkle a little water and cook for 3-4 minutes.
Chop the remaining scallions finely. Rinse, trim and halve the chard. Saute the scallions and chard in the remaining oil in a hot pan for 2-3 minutes. Pour a little water, season with teriyaki sauce and lemon juice, and spread into the plates. Remove the toothpick from the salmon rolls, cut into halves and place over the vegetables, and serve.