A light addition to grilled salmon is this a simple side dish of quinoa and grapefruit, with the addition of slices of ginger and balanced spicy-sweet taste thanks to warm honey and Serrano chili peppers. Nutritional Information per serving: (4 total) Calories 632, total fat 39 g., Saturated fat g., Proteins 40 g., Carbohydrates 29 g., Fiber, cholesterol mg., Sodium mg., Sugar g. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Fish shish kebab:
- 700 gr. diced 5 cm. skinless salmon filet
- Wooden skewers (pre-soak)
Warm salad:
- 3/4 Art. quinoa
- 1 medium grapefruit
- 8 thin slices of fresh ginger
- 1/4 Art. extra virgin olive oil
- 1.5 tbsp. quinoa boiling water
- 1/2 tsp coarse salt, plus a little more
- 1 chopped small chili pepper Serrano or jalapenos (with seeds for maximum acuity)
- 1 tbsp. l white wine vinegar
- 2 tsp honey
- 2 finely chopped stalks of green onions
- Freshly ground black pepper
- 2 tbsp. l chopped fresh cilantro leaves
Recipes with similar ingredients: salmon, quinoa, grapefruit, jalapeno pepper, serrano pepper, ginger root, honey, wine vinegar, green onion, cilantro
Recipe preparation:
- Peel the grapefruit in strips using a cleaning knife vegetables, trying not to touch the bitter white part. In a little in a stewpan over medium heat, warm the grapefruit peel and ginger on olive oil. Once the oil begins to boil, after about 2 min., remove the stewpan from the heat. Let the oil infuse for 30 min Strain and save the oil.
- While grapefruit oil is infused, rinse the quinoa and drain the water. Put the groats in a small pot of water and 1/2 hour. l salt. Bring to a boil over high heat, then reduce heat and cook at low boil, without covering, for 15 minutes. Remove from heat and do not touch for 5 minutes. Put quinoa in bowl and stir with a fork to make it loose. Cool.
- Divide the grapefruit into slices above the bowl so that the juice and the flesh were separate. In a medium-sized 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 make a little thickened dressing. Add pepper to taste. Mix quinoa with dressing, chili, onions and cilantro. Salt and pepper over to taste.
- Preheat your home or outdoor grill to high heat. String salmon cubes on skewers. Lubricate the fish remaining 1 tbsp. l grapefruit oil, salt and pepper. Fry the skewers on grilling, turning until each side is browned, about 3 min. Salmon should stay juicy. Add grapefruit slices to lettuce, divide it into 4 portions and lay the barbecue on top salmon. Serve the salad warm or at room temperature.
