16 Ways with Wild Salmon
1 / 12
-
Photo by: Leigh Beisch
Pancetta Salmon Kebabs with Parsley Vinaigrette Ingredients
5 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 small garlic clove, minced
1/2 tsp kosher salt
1/2 tsp coarsely ground pepper
1 1/2 lb skinned salmon fillet
4 oz thinly sliced pancetta
3 tbsp chopped parsley
Preparation
1. Combine 1/4 cup oil, vinegar, garlic, salt, and 1/4 tsp pepper in a bowl. Set aside.
2. Heat grill to high. Combine remaining oil with remaining pepper. Turn salmon in mixture to coat.
3. Set out rows of 3 salmon chunks. Unroll pancetta slices into strips and wrap around salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.
4. Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate, grill, covered, turning once, until fish is barely cooked through.
Special enough for company, quick enough for weeknights
