Pancetta or Prosciutto-Wrapped Salmon with Lime Créme Fraiche*

Ingredients:

• 1 TBS olive oil
• 4 skinless salmon fillets approximately 5 inches x 2.5-3.0 inches**
• Freshly ground black pepper
• 8 strips of pancetta or prosciutto
• 1/3 cup créme fraiche or sour cream
• 2 TBS mayonnaise
• Grated zest of 1 lime
• Juice of 1/2 lime

Preheat oven to 425° and lightly oil a baking pan. Season salmon with pepper and wrap each fillet in pancetta or prosciutto. Brush lightly with olive oil and place on oiled baking pan. Roast for 8-10 minutes or until salmon is just cooked and pancetta or prosciutto is beginning to crisp.

While salmon is baking, thoroughly combine the créme fraiche or sour cream and mayonnaise in a bowl. Stir in lime zest and lime juice.

Serve salmon and pass the lime créme fraiche.

*The original recipe included asparagus which was roasted prior to placing the salmon on top to finish. We felt the total roasting time for the asparagus was too long, so we roasted the asparagus, set it aside, and then roasted the fish.

** The size of the salmon will depend on the width of the filet that is available. When we visited the Maine Avenue Fish Market, the filets were 5-6 inches wide and about 12-16 inches long. We cut four 2.5-3.0 inch pieces from this filet for the recipe. And yes, they will shrink slightly when cooked.