Nov 2, 2011

Salmon Kebobs with Quinoa and Grapefruit Salad



I am so excited to share this recipe with you for 3 reasons:

1. My husband caught this fabulous fish all by himself and as soon as I saw this recipe I knew I had to use it on his fresh wild salmon!

2. I'm also so excited to share our super cool griddle. It was one of those non-surprise Christmas presents for my husband last year. He wanted a griddle with a larger top so he could make massive amounts of pancakes in record time. Leave it to my husband to turn pancake cooking into a sport, right? So we headed on down to Bed Bath and Beyond and had to buy the most over the top and super manly griddle. This thing not only makes pancakes, but there are rollers on the bottom that cook hot dogs just like 7-eleven, or those rollers slide off to reveal... wait for it... skewers to cook these awesome salmon kabobs!!! You could even cook pancakes, fry a couple of eggs, and roll-cook some stellar sausage!

I appologize for the super bad pic... click this link to see the real thing!

3. It's seriously dee-scrumptious!

I found this over on the Food Network. I doubled the quinoa because my family loves quinoa and I'm so glad I did. It made great leftovers! I also (obviously) didn't grill this, I used my super fancy griddle, so I can't speak for how this works on the BBQ. I hope you love it too!

Ingredients
Salad:
1 medium grapefruit
8 thin slices fresh ginger
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 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



Fish:
1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes
Wooden skewers, soaked


Directions

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.

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

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