Salmon Kebobs with Quinoa and Grapefruit Salad

Name: Salmon Kebobs with Quinoa and Grapefruit Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps chopped fresh cilantro leaves; 8 slices thin slices fresh ginger; 1 medium grapefruit; 2 teaspoons honey; 1 small serrano or jalapeno chile, minced (with seeds for maximum heat); 1 teaspoons kosher salt, plus additional for seasoning; 59 milliliters extra-virgin olive oilgin; 177 milliliters quinoa; 680 grams skinless, center-cut salmon, cut into 2-inch cubes; 2 scallions (both white and green parts), minced; 355 milliliters water; 1 Tbsp white wine vinegar

Salmon Kebobs with Quinoan and Grapefruit Salad might be just the main course you are searching for. One portion of this dish contains approximately 42g of protein, 16g of fat, and a total of 565 calories. This recipe serves 4. Head to the store and pick up jalapeno chile, honey, grapefruit, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Special equipment: Wooden skewers, soaked

Equipment you will use

Wooden Skewers

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.

Ingredients you will need

Grapefruit Zest

Grapefruit

Olive Oil

Vegetable

Ginger

Cooking Oil

Equipment you will use

Peeler

Sauce Pan

Meanwhile, rinse the quinoa in a bowl and drain.

Ingredients you will need

Quinoa

Equipment you will use

Bowl

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.

Ingredients you will need

Quinoa

Water

Salt

Equipment you will use

Sauce Pan

Transfer the quinoa to a bowl and fluff with a fork. Cool.

Ingredients you will need

Quinoa

Equipment you will use

Bowl

Segment the grapefruit over a bowl, reserving the segments and juice separately.

Ingredients you will need

Grapefruit

Juice

Equipment you will use

Bowl

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.

Ingredients you will need

Grapefruit Juice

Grapefruit

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Toss quinoa with the dressing, chiles, scallions, and cilantro. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Green Onions

Cilantro

Chili Pepper

Quinoa

Preheat a stovetop or outdoor grill to high heat. Thread the salmon cubes onto the skewers.

Ingredients you will need

Salmon

Equipment you will use

Stove

Skewers

Grill

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.

Ingredients you will need

Salt And Pepper

Grapefruit

Salmon

Cooking Oil

Equipment you will use

Skewers

Grill

Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs.

Ingredients you will need

Grapefruit

Salmon

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 2Tbsps

chopped fresh cilantro leaves 8slices

thin slices fresh ginger 1medium

grapefruit 2teaspoons

honey 1small

serrano or jalapeno chile, minced (with seeds for maximum heat)1teaspoons

kosher salt, plus additional for seasoning 59milliliters

extra-virgin olive oilgin 177milliliters

quinoa 680grams

skinless, center-cut salmon, cut into 2-inch cubes 2

scallions (both white and green parts), minced 355milliliters

water 1Tbsp

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.