Pancetta Salmon Kebabs with Parsley Vinaigrette Recipe – Sunset Magazine

Ingredients

• 5 tablespoons good-quality extra-virgin olive oil, divided
• 2 tablespoons good-quality red wine vinegar, such as Kimberley
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper, divided
• 1 1/2 pounds skinned king or coho salmon fillet (1 in. thick), cut into 1 1/2-in. chunks
• 4 ounces thinly sliced pancetta
• 3 tablespoons coarsely chopped flat-leaf parsley