Pancetta Salmon Kebabs with Parsley Vinaigrette

Ingredients

• 1/2 tsp ground pepperNutrition
• 1/2 tsp saltNutrition
• 2 oz pancettaNutrition
• 2 tbsp red wine vinegarNutrition
• 24 oz boneless skinned salmonNutrition
• 5 tbsps extra virgin olive oilNutrition
• 1 clove garlicNutrition
• 3 tbsps flat-leaf parsleyNutrition

Directions

1. 1Mince the garlic. Cut salmon in to 1 1/2" chunks. Coarsely chop the parsley.
2. 2Combine 1/4 cup oil, the vinegar, garlic, salt and 1/4 teaspoon pepper in a bowl and set aside.
3. 3Heat grill to high, 450-550° F (230-290° C). In a large bowl, combine remaining tbsp. oil with remaining 1/4 teaspoon pepper. Turn salmon in oil to coat.
4. 4Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices in to strips and wrap strips once or twice around the salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.
5. 5Oil 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.
6. 6Arrange kebabs on plates. Stir parsley into dressing: spoon on top of kebabs. Serve with warm crusty bread for dunking.

Nutrition per serving

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