Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

557 calories; calories from fat 71%; protein 40g; fat 45g; saturated fat 8.4g; carbohydrates 0.5g; fiber 0.2g; sodium 844mg; cholesterol 129mg.
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