Salmon Kebobs With Quinoa And Grapefruit Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 wine vinegar
• 2 teaspoons honey
• 1 small jalapeno chile, minced with seeds
• 2 scallions, both 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

Recipe

• 1 strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter 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.