Crispy Salmon With Pancetta And Sage

Lay pancetta in a large nonstick skillet. Cook over low heat until most of the fat is rendered and the pancetta is just beginning to crisp. Remove pancetta with a spatula and let it cool for 5 minutes. Reserve the rendered fat in the skillet.

Remove skin from fish. Using tweezers, remove any little bones. Holding a sharp knife on the bias, cut 2 deep slits across the width of each piece of fish to make 2 pockets. Do not cut all the way across or all the way down.

Place a thin crisp pancetta slice and 3 sage leaves in each pocket, allowing the edges of the sage and pancetta to show.

Reheat rendered fat in skillet. Season fillets with salt and freshly ground black pepper and place them pocket side down, in the skillet. Cook over medium heat for about 3 minutes, until the fish begins to brown and get crisp. Turn the fillets and cook 3 minutes longer, or to desired doneness.

The fish should be crisp on the outside and moist on the inside.