Pancetta Wrapped Salmon with Red Wine Butter

Serves 4

Ingredients

• 2 tablespoons unsalted butter – (30ml)
• 1 teaspoon melted unsalted butter – (5ml)
• 2 tablespoons minced shallots – (30ml)
• ½ cup dry red wine – (125ml)
• ½ teaspoon finely chopped flat-leaf parsley –(2.5ml)
• 1 tablespoon fresh whole leaves parsley – (15ml)
• Salt and freshly ground pepper
• 4 * 6oz center cut skinless wild Alaskan salmon fillets
• 1 teaspoon of fresh thyme leaves – (5ml)
• 12 thin slices of pancetta
• 20 pearl unpeeled onions
• 2 tablespoons walnut oil – (30ml)
• 3 cups of spinach – (750ml)
• 2 Lemons

Directions

1. Preheat oven to 400F
2. Place pearl onions inside a pie dish and add 1 teaspoon of olive oil.  Cover with foil and baked for 20min, or until softened and slightly caramelized.  After they have cooled down gently cut off the root ends peel the onions.
3. In a small skillet, melt 1 teaspoon of butter.  Add shallots and sauté  over moderate heat for about 2 minutes, until softened.   Introduce the dry red wine set heat to high.  Reduce to a thick syrupy glaze for approximately 6minutes.  Move over to bowl, where you mix in left over 2 tablespoons of butter until completely merged.  Add ½ teaspoon of chopped parsley and season with salt & pepper.
4. Heat 2 tablespoons of olive oil until shiny, in a heavy non-stick frying pan.  Add fresh parsley and thyme and press the herbs onto the fillets.  Season the fish and wrap 3 slices of pancetta around each piece of salmon.  Put in the fillets into the oil over high heat, turning occasionally.  When pancetta is completely browned all over and salmon medium rare, place fish on paper towels to dry.
5. Pour last tablespoon of olive oil in a skillet bring to high heat.  Insert spinach and season with salt & pepper.  Toss around coating thoroughly.  Add the pearl onions and stir some more.  Plate the onion spinach mix.  Then cut salmon diagonally and plate on top and drizzle with red wine butter.