Pancetta Wrapped King Salmon Kebabs

You could wrap just about anything in bacon and I would devour it. But bacon wrapped salmon? Could it possibly get more mouth watering than these Pancetta Wrapped King Salmon Kebabs?

Ingredients

for the rosemary oil:
¼ cup extra-virgin olive oil plus 1 tablespoon for grill
2 fresh rosemary sprigs
2 cloves garlic, thinly sliced
⅛ teaspoon crushed red pepper flakes

for the salmon:
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1½ pounds king, coho or sockeye salmon, skin and pin bones removed, cut into 1½-inch chunks
4 ounces pancetta, thinly sliced

Directions

Heat a grill or stovetop grill pan to medium heat.

make the rosemary oil:
In a small saucepan, heat the olive oil, rosemary and garlic over medium-low heat until the garlic sizzles and begins to brown around the edges, about 3 minutes. Remove the pan from the heat and stir in the red pepper flakes. Divide oil between two small bowls with a rosemary sprig in each and let cool to room temperature.

make the salmon:
In a large bowl, combine remaining tablespoon oil and salmon. Toss to coat. Sprinkle the salmon with salt and a few grinds of black pepper. On a work surface, set out rows of 3 salmon chunks. Unroll pancetta slices into strips. Working with one chunk at a time, wrap strips once or twice around salmon. Skewer each row of salmon with chunks slightly separated.

Brush grill grate with oil. Place kebabs on grate, cook turning once, until fish flakes easily with a fork. Place kebabs on plates and serve with rosemary oil.

serves 4 as a starter

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