Salmon shish kebab with quinoa and grapefruit salad

Ingredients:

Fish shish kebab:

• 700 g of skinless salmon fillet, cut into 5 cm cubes
• Wooden skewers (pre-soak)

Warm salad:

• 3/4 cup quinoa
• 1 medium grapefruit
• 8 thin slices of fresh ginger
• 1/4 cup extra-virgin olive oil
• 1.5 cups of water for boiling quinoa
• 1/2 teaspoon coarse salt, plus a little more
• 1 small serrano or jalapeño chili pepper, crushed (with seeds for maximum heat)
• 1 tbsp. white wine vinegar
• 2 teaspoons of honey
• 2 finely chopped green onion stalks
• Freshly ground black pepper
• 2 tablespoons chopped fresh cilantro leaves

Preparation:

1. Peel the grapefruit peel in strips using a vegetable peeler, being careful not to remove the bitter white pith. In a small saucepan, heat the grapefruit peel and ginger in olive oil over medium heat. Once the oil begins to shimmer, about 2 minutes, remove from the heat.
   
   Let the oil steep for 30 minutes. Strain and save the oil.
2. While the grapefruit oil is steeping, rinse the quinoa and drain. Place the quinoa in a small saucepan with water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 15 minutes. Remove from heat and let sit for 5 minutes.
   
   Transfer the quinoa to a bowl and fluff it with a fork until fluffy. Let it cool.
3. Separate the grapefruit into segments over a bowl, separating the juice and pulp. In a medium bowl, combine 3 tablespoons of grapefruit juice with the red wine vinegar, honey, and salt to taste.
   
   Gradually whisk in 3 tablespoons of the prepared grapefruit oil, starting with a few drops and then adding the rest in a thin stream to create a slightly thickened dressing. Season with pepper to taste.
   
   Toss the quinoa with the dressing, chili pepper, onion, and cilantro. Season with salt and pepper to taste.
4. Preheat an indoor or outdoor grill to high heat. Thread the salmon cubes onto skewers. Brush the fish with the remaining 1 tablespoon of grapefruit oil and season with salt and pepper. Grill the kebabs, turning, until golden brown on each side, about 3 minutes. The salmon should remain juicy.
   
   Add grapefruit wedges to the salad, divide it into 4 portions, and top with salmon kebabs. Serve warm or at room temperature.