Pancetta Salmon Kebabs with Parsley Vinaigrette

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.

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

Step 1

Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set aside.

Step 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

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

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

Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with warm, crusty bread for dunking.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 557Calories from Fat 71

% Daily Value *
Total Fat 45g70%

Saturated Fat 8.4g43%
Cholesterol 129mg43%
Sodium 844mg36%
Total Carbohydrate 0.5g1%

Dietary Fiber 0.2g1%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pancetta Salmon Kebabs with Parsley Vinaigrette