Salmon Kebabs With Quinoa And Grapefruit Salad

01Method

1. 1

   Combine the grapefruit peel, ginger slices and olive oil in a small saucepan over medium heat. Once the oil begins to bubble (around 2 minutes), remove from the heat and allow to steep for 30 minutes. Strain the oil and set aside.

2. 2

   Meanwhile, rinse the quinoa in a bowl and drain well. Place in a small saucepan with the water and half the salt. Bring to a boil over high heat, then lower the heat to a gentle simmer and cook uncovered for 15 minutes. Remove from heat and leave undisturbed for 5 minutes, then transfer to a bowl, fluff with a fork, and allow to cool.

3. 3

   Working over a bowl, cut the grapefruit into segments, keeping the segments and juice separate. In a medium bowl, whisk together 3 tbsp of the grapefruit juice, the vinegar, honey and a pinch of salt. Slowly drizzle in 3 tbsp of the reserved grapefruit oil, whisking continuously to form a slightly thickened dressing. Finish with black pepper to taste.

4. 4

   Add the quinoa to the dressing along with the chilli, spring onions and coriander. Toss well and adjust seasoning with salt and pepper.

5. 5

   Heat a griddle pan or outdoor barbecue to high. Thread the salmon cubes onto the soaked skewers, brush with the remaining grapefruit oil, and season with salt and pepper.

6. 6

   Grill the skewers, turning as each side takes on colour while keeping the salmon moist inside, for about 3 minutes total.

7. 7

   Fold the grapefruit segments into the quinoa salad, portion onto 4 plates, and place the salmon kebabs on top. Serve warm or at room temperature.