Salmon Kebobs with Quinoa and Grapefruit Salad

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Made this tonite, and it was very delicious! I agree with other reviews about it being "labor intensive"- but worth it! I found I had enough oil and the ginger and grapefruit infusion was very flavorful. Went perfectly with the pepper, cilantro and onion! I followed the recipe exactly, and found the only problem was with the quinoa, it was too wet and didn't fluff, other than that- YUMMY! Will make again for sure-

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The salmon was nothing exciting but it paired really well with the quinoa and grapefruit salad. The salad was bright and fresh tasting and the vinegar and citrus really worked well with the spicy jalapeno. Although a bit labor intensive, this is definitely a keeper.

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I made this last night and would never eat it again, but my daughter and mom liked it, so I guess "2/3 ain't bad". I felt the grapefruit was too overbearing a citrus choice. I am not sure the grapefruit zest and ginger infused oil had any impact on the dish at all. I agree with bloomcrew, more oil was needed. Had there been enough oil remaining to cook the fish, the infusion may have had an impact. The recipe did not yield enough salad for 4 people, I was only serving 3 and there was only enough for my mother and daughter to have another scoop, if I had liked the flavor there would not have been enough to go around. The tender meat of the wild salmon I chose was too delicate for the grill, instead I used a non-stick skillet and skewered them post-factum. I also agree with shannalillywhit.. the quinoa needs to be covered. After the specified time it was not fully cooked, I had to add more liquid and cover it. P.S. a simple substitution of stock adds more depth to quinoa and rice.

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I made this recipe for the first time tonight. It was fairly time consuming and I wasn't sure from the looks of the "salad" if it was going to be a hit, or not. The 1/4 cup olive oil called for did not result in enough oil to use as needed later in the recipe. Other than that, the recipe worked as written. Husband and teenage kids all thought the flavors were very good and would like me to make this again. Nice summer meal- not too heavy of a dish. Unexpectedly flavorful for the small list of ingredients. Should go quicker next time, since I am now familiar with the methods.

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I loved this recipe! It was flavorful without being too much so - perfect summer fare. I did make a few changes - used Steelhead Trout filets in place of the salmon kebabs (it was what I had on hand, and added one diced red pepper to the quinoa. The red pepper added a nice sweetness and color - and the flavor of the quinoa salad paired so nicely with the fish.The seeded jalapeno I used didn't add quite enough heat, so in the future I would use a serrano pepper. I will absolutely make this again, and would like to try a diced avocado in the salad. Lovely!

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Made this for Mother's Day dinner - delicious and easy. Only one correction to the recipe - you should simmer/cook quinoa COVERED, not uncovered! Otherwise, the liquid won't absorb. I'll definitely make this again.

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I made this for my family and they loved it! It was so good and the salmon was so moist. The quinoa is very tasteful and goes great with the salmon, however it is kind of expensive.

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The quinoa soaks up all the bright flavors that meld into the perfect complement to the salmon. The cilantro and grapefruit combination is refreshing and compelling. I too, elected to use the salmon fillet whole as it is so easy to overcook the fish when cubed into smaller pieces. Plan for leftovers because the quinoa salad is even better when served cold. My new favorite way to eat salmon.

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We tried this recipe with shark filet and it was OUTSTANDING! Great recipe!

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I made this for a summer BBQ and was surprise that I almost left none for my guests. This salad is truly a summer keeper. I've even suggest it to others. Check out my blog: http://caseyangelova.blogspot.com/2009/12/cru-restaurant-in-sofia-bulgaria.html Yummy