Salmon Kebobs with Quinoa and Grapefruit Salad
- 1 medium grapefruit
- 8 thin slices fresh ginger
- 1/4 cup extra-virgin olive oilgin
- 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 serrano or jalapeno chile, minced (with seeds for maximum heat)
- 2 scallions (both white and green parts), minced
- 2 tablespoons chopped fresh cilantro leaves
- Freshly ground black pepper
- 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes
- Wooden skewers, soaked
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.
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.
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.
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.
Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Serve warm or at room temperature.
Copyright 2004 Television Food Network, G.P. All rights reserved.
From Food Network Kitchens
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse