Salmon Kebabs with Quinoa Grapefruit Salad
Prep time: 10 mins
Cook time:20 mins
Yields: 4 servings
Ingredients
· 1 medium grapefruit
· 8 thin slices fresh ginger
· 1/4 cup extra-virgin olive oil
· 3/4 cup quinoa
· 1 1/2 cups water
· 1 tablespoon white wine vinegar
· 1 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
FISH:
· 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes
· Wooden skewers, soaked
Directions
Strip the peel from the grapefruit.. 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. Strain the oil out.
Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water ]. 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 juice, 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.
Tuesday Tofu Tacos
Prep time: 10 minsCook time: 20 mins
Yields: 4 servings
Ingredients
· 12 ounces firm tofu, drained and cut into 8 slices
· 4 cups shredded coleslaw mix
· 1 small bunch radishes, thinly sliced
· 1/2 cup chopped fresh cilantro
· 1 bunch scallions, sliced
· 1 1/2 tablespoons extra-virgin olive oil
· 2 limes (1 zested and juiced, 1 cut into wedges)
· 1/4 cup nonfat plain Greek yogurt
· Kosher salt and freshly ground pepper
· 1 teaspoon taco seasoning
· 8 8-inch whole-wheat tortillas
· Dab of shredded part-skim mozzarella or pepper jack cheese
· 1/4 cup jarred salsa verde
Directions
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
Laura’s Lentil Salad
Prep time: 8 minutes
Cook time:20 minutes
Servings: 4-6
Ingredients
Salad:
· 1 pound green lentils
· 2 scallions, chopped
· 1 cup halved seedless green grapes
· 1 cup halved seedless red grapes
· 1 cucumber, peeled, seeded and diced
· 1 red bell pepper, seeded and diced
· 1/2 cup coarsely chopped skinned and toasted hazelnuts
· 2 teaspoons lemon zest (from about 2
Vinaigrette:
· 1/3 cup fresh lemon juice (from 1 to 2 lemons)
· 1/3 cup extra-virgin olive oil
· 1/2 teaspoon kosher salt
· 1/4 teaspoon freshly ground black pepper
Directions
Salad: Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
Vinaigrette: Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.