Salmon Kebobs With Quinoa and Grapefruit Salad |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I loved this, I don't often make my own grapefruit oil. Such a wonderful change from an orange. Ingredients:
1 medium grapefruit |
8 slices fresh ginger (thin slices) |
1/4 cup extra virgin olive oil |
3/4 cup quinoa |
1 1/2 cups water |
1/2 teaspoon kosher salt, plus additional for seasoning |
1 tablespoon white wine vinegar |
2 teaspoons honey |
1 small jalapeno chile, minced with seeds |
2 scallions, both white and green parts, minced |
2 tablespoons fresh cilantro leaves, chopped |
fresh ground black pepper |
1 1/2 lbs center-cut salmon, skinless, cut into 2-inch cubes |
wooden skewer, soaked |
Directions:
1. Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
2. Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.
3. Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.
4. Toss quinoa with the dressing, chiles, scallions, and cilantro. Season with salt and pepper, to taste.
5. Preheat a stovetop or outdoor grill to high heat. Thread the salmon cubes onto the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.
6. Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Serve warm or at room temperature.
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