It’s been quite a while since I’ve written here and I’d like to say it’s because we’ve stopped eating — our waistlines would most likely appreciate it if we had — but sadly, that is not the case. With my youngest son’s last year of high school recently drawn to a close and my own reinstatement as par-boiled domestic engineer coinciding with that of my son’s accomplishment, I’ve been distracted. I’ve spent 31 years raising my children and had a busy career for much of it, so one might think that with endless amounts of time to look forward to, I’d roll up my sleeves and get on with whatever I’d wanted to do when time didn’t allow. Instead, I’ve been involved in perfecting the fine arts of avoidance and procrastination. Meals I’ve prepared have been relatively simple and those I’ve experimented with and taken the time to shoot have had photos languishing on my hard drive waiting for even the tiniest hint of motivation. It seems that impending empty nest syndrome is alive and well in Paradise.
My son will be off to college late in August and so I’ve spent quite a bit of time taking stock of our lives. Sounds heavy, doesn’t it? Somewhat like pushing away from the table after a huge holiday dinner vowing never to eat again — unless it’s light and healthy, of course. From a non-food perspective, this would mean we’re taking things lightly this summer — the summer before we’re sans children in residence. The summer before we look at one another and say, “Where did all those years go, and how did we get to be this old?”
It seems that light, uncomplicated, and nutrient packed food is in order — like salmon. Maybe we can dupe our bodies into thinking they’re spry again. It’s a start, right?
This recipe is quick, tasty, and requires little or no prep. Perfect for warm weather and relaxing times.
1/4 c. + 2 T extra virgin olive oil
2 T red wine vinegar
2 cloves garlic, minced
1/4 c. chopped flat-leaf parsley
1 green onion, sliced very thin
1/2 tsp. kosher salt
1/2 tsp. freshly cracked pepper
1 lb. salmon
4 oz. pkg. pancetta
In a small bowl, lightly mix 1/4 c. olive oil, vinegar, garlic, parsley, onion, salt, half the pepper and set aside. Heat grill to medium high.
To make the skewers, slice skin from the salmon and discard. Mix 2 T of olive oil with the remaining pepper and rub over both sides of the salmon. Cut into even cubes about 1″ in size. Unroll each pancetta circle, and using two for each cube of salmon, wrap one around 4 sides, then a second to cover the remaining sides, securing it with a toothpick. Continue until all the salmon is wrapped.
Wipe a grilling basket with an oiled paper towel and set salmon pieces inside. Place the basket on the grill and cook covered about 2 minutes before turning once. Cook an additional 2 minutes until salmon is just cooked through.
Drizzle the parsley sauce over and serve the remaining quantity for additional dipping.
- I adapted this from a recipe published in the June 2010 issue of Sunset magazine which calls for a more traditional threading of several salmon cubes onto longer skewers. If you don’t have a grilling basket, this would clearly work better unless your grill grate has narrow gaps.
- If you don’t have a grill that registers temperature, in order to tell if the the heat is ready for cooking, hold the palm of your hand 5 inches from the surface of the grill. If you can leave it there 2 seconds, then it’s about medium high heat.
- Searing the salmon pieces in a hot skillet or broiling them would be an alternative way to enjoy this recipe.
- The parsley vinaigrette is very nice. I’m more inclined to use lemon or lime juice but enjoyed the red vinegar in this recipe, its acid just right for the richness of each bite. I’m thinking that a good shake or two of dried pepper flakes would be a tasty addition next time.
- Pancetta is similar to bacon in that both are cured pork belly; however pancetta is not smoked. If you substitute bacon, consider using only 1/2 slice of bacon per cube of salmon.
- We don’t often eat salmon because of its rich taste but enjoyed this recipe quite a bit. The small portions were perfect for a light and very flavorful meal and would be a great addition to a party platter or as a starter course for a more formal dinner.
- Lucky is the person who can benefit from a couple of pieces left over the next day for lunch. The flavor is still excellent if not more so. Wrap well after cooled and then store in the fridge.
- I used wild-caught Alaskan Coho for this recipe. It caught my eye because I hadn’t previously noticed it in the fish case at the market and it was less costly than the King Salmon normally sold.
- For information regarding responsible consumption of salmon and other types of fish, Monterey Bay Aquarium’s Seafood Watch is always a great resource.
- Salmon is an excellent source of omega-3 fatty acids reported to be of benefit for a variety of health reasons, but you probably already knew that, didn’t you? All things considered, the recommended number of portions of salmon per week is only one.