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Pan-fried Salmon with Peas, Lettuce and Bacon

Recipe adapted from 'Nick Nairn's Top 100 Salmon Recipes' (BBC Worldwide; £9.99).

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Serves: 2

Ingredients

2 tbsp olive oil
2 salmon fillets (about 180g each)
Salt
Freshly ground black pepper
Lemon juice
140g pack cubetti di pancetta
1 little gem lettuce, finely shredded
100ml vegetable, fish or chicken stock
125g fresh or frozen peas
1 tbsp double cream (optional)
2 tbsp chopped fresh parsley
40g butter

Method

Put a non-stick pan over a medium heat and get it hot. You should be able to hold your hand just above the bottom and feel a distinct heat, without having to take your hand straight away again. Add the olive oil (a light, blended kind; there's no point in using the good stuff).
Season the fillets with a little crushed salt, then put them skin-side up into the hot pan and cook for 3-4 minutes, depending on their thickness. Don't move them in the pan; instead, look at the sides as they start to go opaque. You will see a brown line forming where they meet the pan.
Turn the fillets skin-side down and cook for a further 4 or 5 minutes - you want the skin to go crispy like crackling. As soon as they're finished, remove to a plate using a flexible spatula. Squeeze over a little lemon juice and a turn of freshly ground black pepper. Allow to rest for 2-3 minutes.
While the salmon is cooking, heat another frying pan until quite hot and add the pancetta cubes. Turn down the heat and cook for 2-3 minutes, stirring, until the fat starts to run and they begin to take on a bit of colour. Add the shredded lettuce and stir for a minute to coat with the fat. Pour in the stock, season, and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes. Next, add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the butter. Let this melt into the mixture, simmer for 2 minutes, then taste and add a squeeze or two of lemon juice. Serve in a shallow bowl, topped with the pan-fried salmon.