Salmon Kebabs with Quinoa and Grapefruit Salad
Salmon kebabs are a delightful and easy way to enjoy a healthy and flavorful meal. Paired with a refreshing quinoa and grapefruit salad, this dish offers a perfect balance of protein, grains, and citrusy zest. The addition of ginger, serrano chile, and fresh herbs elevates the flavors, making it a great choice for a summer meal or a light dinner.
Ingredients
Salmon Kebabs:
- 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes
- 8 thin slices fresh ginger
- 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
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Quinoa and Grapefruit Salad:
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 medium grapefruit
- 2 teaspoons honey
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
Prepare the Salmon Kebabs:
- Marinate the Salmon: In a large bowl, combine the salmon cubes, fresh ginger slices, minced serrano chile, minced scallions, chopped cilantro, extra-virgin olive oil, kosher salt, and freshly ground black pepper. Toss to coat the salmon evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Skewer the Salmon: Thread the marinated salmon cubes onto skewers, alternating with the ginger slices.
- Grill the Salmon Kebabs: Preheat a grill or grill pan over medium-high heat. Brush the grill grates with a little oil to prevent sticking. Grill the salmon kebabs for about 4-5 minutes per side, or until the salmon is cooked through and slightly charred on the edges. Remove from the grill and set aside.
Prepare the Quinoa and Grapefruit Salad:
- Cook the Quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool slightly.
- Prepare the Grapefruit: While the quinoa is cooking, peel and segment the grapefruit, removing any seeds. Set aside.
- Make the Dressing: In a small bowl, whisk together the honey, white wine vinegar, kosher salt, and freshly ground black pepper.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, grapefruit segments, and the dressing. Toss to combine.
Serve:
- Plate the Dish: Place a portion of the quinoa and grapefruit salad on each plate. Top with 1-2 salmon kebabs.
- Garnish: Optionally, garnish with additional fresh cilantro or a squeeze of fresh grapefruit juice.
Enjoy this vibrant and healthy dish that’s perfect for any occasion!
Tips for Success
- Variation: You can substitute the grapefruit with orange or pomelo for a different citrus flavor.
- Make Ahead: Both the salmon kebabs and quinoa salad can be prepared ahead of time and stored in the refrigerator until ready to serve.
- Add-ins: Feel free to add other vegetables to the salad, such as avocado, bell peppers, or cherry tomatoes for extra color and nutrition.
Frequently Asked Questions (FAQ)
Q: Can I use another type of fish?
A: Yes, you can use other firm fish like tuna, halibut, or cod.
Q: How do I store leftovers?
A: Store any leftover salmon kebabs and quinoa salad separately in airtight containers in the refrigerator. The salmon will keep for up to 2 days, and the quinoa salad for up to 3 days.
Q: Can I bake the salmon kebabs instead of grilling?
A: Absolutely! You can bake the salmon kebabs at 400°F (200°C) for about 10-12 minutes, or until they are cooked through.
Q: Is there an alternative to white wine vinegar?
A: You can use apple cider vinegar or rice vinegar as a substitute.
Recipes you might also like:
- Grilled Salmon with Creamy Cucumber Dill Salad
- Refreshing Salmon Salad with Lemon Parsley Dressing
- Southwest Salmon Salad
- Quick and Easy 5-Minute Salmon Salad
- Greek Salmon Salad
