Pancetta Salmon Kebabs with Parsley Vinaigrette
Photo: Leigh Beisch; Styling: Dan Becker
At Flying Fish restaurant in Seattle, chef Christine Keff makes this super-easy, luscious recipe with fillets. It's worth it to buy really good oil and vinegar for the vinaigrette—you'll taste the difference. You'll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.
How to Make It
Step 1
1
Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set aside.
Step 2
2
Heat grill to high (450° to 550°). In a large bowl, combine remaining tbsp. oil with remaining 1/4 tsp. pepper. Turn salmon in oil to coat.
Step 3
3
Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices into strips and wrap strips once or twice around salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.
Step 4
4
Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate, then grill, covered, turning once, until fish is barely cooked through, 4 minutes.
Step 5
5
Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with warm, crusty bread for dunking.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
5 tablespoons good-quality extra-virgin olive oil, divided
2 tablespoons good-quality red wine vinegar, such as Kimberley
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper, divided
1 1/2 pounds skinned king or coho salmon fillet (1 in. thick), cut into 1 1/2-in. chunks
4 ounces thinly sliced pancetta
3 tablespoons coarsely chopped flat-leaf parsley
Directions
Step 1
1
Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set aside.
Step 2
2
Heat grill to high (450° to 550°). In a large bowl, combine remaining tbsp. oil with remaining 1/4 tsp. pepper. Turn salmon in oil to coat.
Step 3
3
Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices into strips and wrap strips once or twice around salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.
Step 4
4
Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate, then grill, covered, turning once, until fish is barely cooked through, 4 minutes.
Step 5
5
Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with warm, crusty bread for dunking.
Step 6
6
Note: Nutritional analysis is per serving.
