Shish kebab from a salmon with a salad of quinoa and grapefruit

Shish kebab from a salmon with a salad of quinoa and grapefruit

Salmon salad quinoa grapefruit. Easy complement to grilled salmon is the simple side dish of quinoa and grapefruit with ginger slices and balanced spicy-sweet taste, thanks to the warm honey and serrano chili.

salmon salad quinoa grapefruit

Ingredients:

Shish-kebab of fish:

  • 700 gr. diced 5 cm. salmon fillet without skin
  • Wooden skewers (soak)

Warm salad:

  • 3/4 cup quinoa
  • 1 medium-sized grapefruit
  • 8 thin slices of fresh ginger
  • 1/4 cup olive oil extra-virgin class
  • 1.5 cups water to boiling quinoa
  • 2.1 h. L. coarse salt, plus a little more
  • Chopped 1 small chili serrano or jalapeño (with seeds for maximum sharpness)
  • 1 tbsp. l. white wine vinegar
  • 2 h. L. honey
  • 2 finely chopped green onion stalk
  • Freshly ground black pepper
  • 2 tbsp. l. chopped fresh cilantro leaves

Preparation salmon salad quinoa grapefruit :
With grapefruit peel, remove the strips using a knife for cleaning vegetables, taking care not to touch the bitter white part. In a small saucepan over medium heat, warm the peel of grapefruit and ginger in olive oil. Once the oil starts to boil, about 2 min., Remove the saucepan from the heat.

Allow the oil to infuse for 30 minutes. Strain and save oil.
While infused grapefruit oil, flush the cereal quinoa and drain the water. Place cereal in a small saucepan with water and 1/2 hours. L. salt. Bring to a boil over high heat, then reduce heat and cook at low boil, uncovered, for 15 minutes. Remove from the heat and do not touch for 5 minutes.

Put the quinoa in a bowl and mix with a fork so that it becomes loose. Cool.
Divide the slices of grapefruit over a bowl so that the juice and pulp were separately. In a medium bowl, mix 3 tbsp. l. grapefruit juice with wine vinegar, honey and salt to taste.

Gradually enter, whisking, 3 tbsp. l. prepared grapefruit oil, starting with a few drops and then adding the remaining amount in a thin stream to get a little thickened filling. Add pepper to taste.

Stir the quinoa with dressing, chili pepper, onion and cilantro. Season with salt and pepper to taste.
Heat your home or outdoor grill to a high temperature. Nanizhite cubes of salmon on skewers. Coat the fish remaining 1 tbsp. l. grapefruit oil, salt and pepper. Cook the kebabs on the grill, turning, until each side is golden brown, about 3 minutes. Salmon should remain juicy.

Add slices of grapefruit salad, divide it into 4 portions and top with salmon kebabs. Serve salad warm or at room temperature.

Salmon salad quinoa grapefruit Shish kebab ready! Bon Appetit!

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