Salmon Kebobs with Quinoa and Grapefruit Salad

Picture of Salmon Kebobs with Quinoa and Grapefruit Salad Recipe Photo: Salmon Kebobs with Quinoa and Grapefruit Salad Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 15 min
20 min
35 min
20 min
4 servings

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  • 1 medium grapefruit
  • 8 thin slices fresh ginger
  • 1/4 cup extra-virgin olive oilgin
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt, plus additional for seasoning
  • 1 tablespoon white wine 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


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


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.

Copyright 2004 Television Food Network, G.P. All rights reserved.

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Read all 27 reviews

  • on May 15, 2012


    I made this with a cup of couscous instead of quinoa and cooked it according to the package, it was delicious. I also used parsley instead of cilantro cause I don't care for cilantro, and only about a 1/4 of the pepper was just enough kick. I just let the oil sit for as long as it took me to do everything else and it was full of flavor! The entire mean was really good, and light, and it was such a easy and quick way to cook salmon and keep it meaty.

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  • on April 09, 2012


    I usually only make the quinoa and find it amazing. I have made this as a side dish multipe times and pair it with Elle Kriger's grapefruit salmon recipe. I usually don't add the chili pepper and use parsley instead of cilantro for the qunioa salad. I absolute love this dish!

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  • on April 07, 2012


    The quinoa was disappointing. It was a lot of work for "meh". I added a stalk of celery to give it more substance and there was way too much dressing. I used .25 of the whole shebang. will not be making the quinoa again.

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Nutrition Facts

Nutritional Analysis
per serving
35 grams
Saturated Fat
6 grams
30 grams
9 grams
40 grams

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© 2013 Television Food Network G.P. All rights reserved.