Tuesday, July 22, 2014

Paleo Salmon and Swordfish Kebabs with Citrus Quinoa Salad

To put it plainly, this recipe was born out of having too many rainy days at the beach cottage.  Usually, my family can be found down the road at the beach or deep sea fishing on our boat.  Because of this, dinner is usually something fast and simple, as the last thing anyone wants to do is be stuck in the kitchen. However, the weather this summer has been anything but ideal, freeing up a lot of cooking time for my mom and I.  Thus, my lightly seasoned fish kebabs with a citrusy sweet quinoa side salad was born. Though the salad may sound complicated, it truly is as simple as making a side of plain rice. If you are wary of eating quinoa because it is usually labeled as a "health food," don't worry, even my 15 year old brother said it was tasty. The fish kebabs themselves are very versatile, and can be made with any thick fish such as mahi mahi, tuna, salmon, or swordfish.  I chose a combination of salmon fillets and a swordfish "chops" that I found at the local fish market.  My parents were slightly skeptical of the swordfish because they've only ever had it served at restaurants dry and tough.  However, after one bite, they both agreed it was better than they would have ever imagined.  Crispy grill marks on the outside, with a soft and succulent inner texture, these kebabs were a sure winner!  Therefore, I hope you will expand your palate and enjoy this refreshing, protein packed summer meal!

Salmon and Swordfish Kebabs
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(Serves 4-6) 
  • 2, 6-8 oz salmon fillets
  • 2, 6-8 oz swordfish fillets 
  • Salt & pepper to taste
  • 1 tsp ground coriander 
  • 2 tbsp Olive Oil
  • Soak wooden skewers in water for at the least 20 minutes.
  • Preheat grill to medium-high heat.
  • Cut fish into similar sized cubes and place in bowl.
  • Pour 2 tbsp oil, salt, pepper, and coriander onto fish and mix together with hands.
  • Put 4 pieces of fish on each skewer, with similar sized chunks on the same sticks.
  • Once grill is hot, place skewers on and cover grill, cooking 3-4 minutes each side. *Cooking time will vary on the thickness of your fish. 

Citrus Quinoa Salad
  • 1 1/2 Avocado
  • 1 Grapefruit
  • 2 tsp coconut sugar
  • Olive or Coconut oil
  • 1 cup quinoa
  • 1 1/2 cups water
  • 1/3 cup of scallions, chopped
  • 1/2 tsp ground turmeric
  • 1 tsp ground ginger 
  • Salt & Pepper 
  • Heat 1 tbsp of oil over medium-low heat in a sauce pan. 
  • Add turmeric and 1/2 tsp ginger and stir until fragrant.
  • Rinse quinoa with water in a fine mesh sieve *This step is optional, however, it can help get rid of any bitter taste the quinoa might have.
  • Add quinoa to pan and stir into oil until fully coated.
  • Add water and turn heat to medium-high until boiling.
  • Once brought to a boil, cover pot and let simmer for 20 minutes.
  • Meanwhile, cut avocado in half, slice the inside like a checkerboard, use a spoon to scoop out the pre-cut chunks, and place in a medium bowl.
  • Chop 1/3 cup scallions and add to the bowl as well.
  • Next, peel the grapefruit and cut into half.
  • Squeeze 1/2 of the fruit into a small bowl and add sugar if using, salt, pepper, 1/2 tsp ginger and set aside.
  • Chop the remaining 1/2 into small chunks similar to the avocado.
  • Once quinoa is done cooking, fluff with a fork and add to the medium sized mixing bowl.
  • Stir the grapefruit juice dressing together and pour over quinoa, mixing together with a spatula until fully combined.

Jeremiah 29:11 "And you will seek Me and find Me, when you search for Me with all your heart."

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