Pancetta Salmon Kebabs with Parsley Vinaigrette

Pancetta Salmon Kebabs with Parsley Vinaigrette
Photo by Leigh Beisch


  • 3 tablespoons coarsely chopped flat-leaf parsley
  • 1 ½ pounds skinned king or coho salmon fillet (1 in. thick), cut into 1 1/2-in. chunks
  • 2 tablespoons good-quality red wine vinegar, such as Kimberley
  • ½ teaspoon kosher salt
  • 1 small garlic clove, minced
  • 5 tablespoons good-quality extra-virgin olive oil, divided
  • ½ teaspoon coarsely ground pepper, divided
  • + 1 more ingredients
    • 4 ounces thinly sliced pancetta

1. Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set aside. 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. 3. Set out rows of 3 salmon chunks on a work surface. Unroll ...

View full recipe at My Recipes


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