Salmon and Pancetta Skewers

Cook Time 30 minutes

Servings 4-6

Ingredients

600g skinless salmon fillets, cut into 3cm cubes
4 tbsp extra virgin olive oil
2 garlic cloves, crushed
12 thin slices long pancetta, halved
1 red onion, cut into wedges

1 cup white quinoa, rinsed
1 tbsp wholegrain mustard
½ orange + ½ lemon, juice and zest
1 small fennel bulb, thinly sliced
½ cup parsley leaves
¼ cup almonds, toasted, roughly chopped

You will need 4-6 wooden or metal skewers for this recipe. Soak wooden skewers for 10 minutes in cold water before cooking to prevent burning.

Method

Combine salmon, 1 tablespoon of olive oil and garlic. Toss to coat and marinate for 10 minutes.

Meanwhile, prepare quinoa according to packet instructions. Drain and set aside to cool.

Preheat a lightly oiled grill pan or barbecue to high. Wrap salmon cubes in a piece of pancetta. Thread salmon and onion alternately onto skewers.

Cook skewers, turning for even cooking, for 4 to 5 minutes or until fish is lightly charred and cooked to your liking. Set aside on a plate covered with foil.

Whisk together the olive oil, mustard, and orange and lemon juice and zest. Season with salt and pepper.

Place cooled quinoa in a large bowl. Add fennel, parsley, almonds and dressing and toss to combine.

Serve salmon skewers with quinoa salad and lemon wedges.