Pancetta Salmon Kebabs with Parsley Vinaigrette

July 14, 2015




5 tablespoons extra-virgin olive oil, divided 

2 tablespoons  red wine vinegar

1 small garlic clove, minced or 2 garlic scapes

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper, divided

1 1/2 pounds skinned salmon fillet (1 in. thick), cut into 1 1/2-in. chunks 

4 ounces thinly sliced pancetta or maple flavoured bacon


1/3 cup red wine vinegar

2 Tbsp freshly squeezed lemon juice

1 tsp Djion Mustard

2 minced garlic scapes

1 tsp sugar

1 tsp Worchester Sauce

1 cup Olive Oil

3 tablespoons coarsely chopped parsley

2 tsp minced chives or green onion



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


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.

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