Ingredients Jump to Instructions ↓

  1. 1 medium grapefruit

  2. 8 thin slices fresh ginger

  3. 60ml extra-virgin olive oil

  4. 135g quinoa

  5. 350ml water

  6. 1/2; tsp salt, plus additional for seasoning

  7. 1 tbsp white wine vinegar

  8. 2 tsps honey

  9. 1 small serrano or jalapeno chile, minced (with seeds for maximum heat)

  10. 2 spring onions (both white and green parts), minced

  11. 2 tbsps chopped fresh coriander leaves

  12. Freshly ground black pepper

  13. 680g skinless, center-cut salmon, cut into 5-cm cubes

  14. Wooden skewers, soaked

Instructions Jump to Ingredients ↑

  1. Salmon kebobs with quinoa and grapefruit salad 1) Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.

  2. 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.

  3. 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.

  4. 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.

  5. Toss the quinoa with the dressing, chiles, spring onions, and coriander. Season with salt and pepper, to taste.

  6. Preheat a stovetop griddle or outdoor barbecue to high heat. Thread the salmon cubes onto the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper.

  7. Barbecue the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.

  8. Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Serve warm or at room temperature.

  9. Copyright 2004 Television Food Network, G.P. All rights reserved.


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