Pancetta Salmon Kebabs with Parsley Vinaigrette

Ainesosat

• 1 kynsi garlic
• 3 rkl flat-leaf parsley
• 2 oz pancetta
• 1/2 tsp salt
• 2 tbsp red wine vinegar
• 5 rkl extra virgin olive oil
• 1/2 tsp ground pepper
• 24 unssia, luuton skinned salmon

Ohjeet

1. Mince the garlic. Cut salmon in to 1 1/2" chunks. Coarsely chop the parsley.
2. Combine 1/4 cup oil, the vinegar, garlic, salt and 1/4 teaspoon pepper in a bowl and set aside.
3. Heat 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. Set 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. 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.
6. Arrange kebabs on plates. Stir parsley into dressing: spoon on top of kebabs. Serve with warm crusty bread for dunking.