16 ways with wild salmon
Special enough for company, quick enough for weeknights
Pancetta Salmon Kebabs with Parsley VinaigretteThis 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.
Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette