Pancetta-wrapped salmon with saffron and herb rice recipe | delicious. magazine

Ingredients

• 350ml fresh chicken stock
• ½ tsp saffron
• 25g butter
• 50g shallots, finely chopped
• 175g long grain rice
• ¼ tsp salt
• 3 tbsp chopped fresh herbs, such as parsley, tarragon and chives
• Finely grated zest of ½ lemon and
• 2 tsp lemon juice
• 2 x 550g thick pieces of skinned salmon fillet, taken from a large fish
• 16 slices thin smoked pancetta
• 4 fresh bay leaves
• 2 tbsp olive oil