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Total Time
25 Mins
Yield
Serves 4
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

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.

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