Dinner: Pancetta Salmon Kebabs with Parsley Vinaigrette

While not low calorie, this yummy salmon dish is sure to impress.

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 25 mins

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Pancetta Salmon Kebabs with Parsley Vinaigrette

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

Ingredients

2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp ground pepper
2 oz pancetta
5 tbsps extra virgin olive oil
24 oz boneless skinned salmon
1 clove garlic
3 tbsps flat-leaf parsley

Instructions

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.

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