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Salmon with Spinach and Pancetta Cream Sauce


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