Warm the olive oil in a saucepan over medium heat.
Stir in the onion, the pancetta, and 1/2 teaspoon of Nick’s rub before cooking for 3 minutes.
Pour in the brandy and cook for 2 minutes until reduced by 1/2.
Add the spinach and lime juice. Stir well and cook for 2 minutes.
Reduce heat to low and stir in the sour cream. Cook for 4-5 minutes.
While the sauce is cooking, place the olive oil in a skillet over medium-high heat.
Brush one side of the salmon fillets with mayonnaise and coat both sides with Nick’s magic rub .
Place the salmon in the oil with the mayonnaise-brushed side down. Cook 3 minutes before turning.
After turning, melt the butter in the pan and use a spoon to baste the fish while cooking the second side for 3 minutes.
Serve by placing the spinach and pancetta cream sauce in the middle of the plate and resting the salmon fillets on top.
2 tablespoons olive oil
3/4 cup finely chopped onions
1/2 cup pancetta, finely chopped
2-1/2 tablespoons of Nick’s Magic Rub
1/4 cup brandy
2-1/2 cups fresh chopped spinach
1/4 cup lime juice
3/4 cup sour cream
4 skinless slices of salmon fillet cut into rectangular 5-6 ounce portions
2 tablespoons mayonnaise
1 tablespoon extra light olive oil
1 tablespoon butter