Sunday, June 13, 2010

Pancetta Salmon Kebabs

Not difficult, but it does take some time to cut and wrap the salmon chunks.

5 Tbls olive oil
2 Tbsp red wine vinegar
1 small garlic clove
1/2 tsp salt
1/2 tsp pepper
1 lb skinned salmon fillet (1" thick)
4 oz thinly sliced pancetta*
3 Tbls chopped parsley

Combine 1/4 C oil, vinegar, garlic, salt and 1/4 tsp pepper in a small bowl; set aside.

Cut salmon into 1" to 1 1/2" chunks. In a bowl combine remaining oil and pepper. Turn salmon pieces in oil to coat. Unroll pancetta slices and wrap strips once or twice around salmon. Skewer 3 or 4 chunks on each kebab, slightly separated. (If you're using wooden skewers, soak them in water for 3 or 4 minutes first.)

Oil the grill (use a wad of paper towels dipped in oil). Heat grill to a medium high heat (400 - 450°). Set kebabs on grill; cook, covered, 5-8 minutes depending on size and thickness of salmon chunks...until fish is just fully cooked through. Remove from grill.

Arrange kebabs on plate. Stir parsley into dressing and spoon over kebabs. Serve with rice, or a warm crusty bread to dunk in the extra dressing.

* Sure, you can use regular bacon (thin sliced). But pancetta--Italian bacon, cured and spiced but usually not smoked--isn't hard to find. If you're going to go to all the trouble of cutting and wrapping and skewering...go for the good stuff!

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