5 chefs from the heart of salmon country share their secrets for cooking the West's favorite fish
Photo by Leigh Beisch; styling by Dan Becker
This mouth-watering recipe comes from Christine Keff, chef at Seattle's Flying Fish. She wraps salmon in pancetta for a smoky flavor, then accents its richness with top-quality olive oil and vinegar.
You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.