1 medium grapefruit
8 thin slices fresh vinegar
1/4 cup extra virgin olive oil
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 tablesoons chopped fresh cilantro leaves
Freshly ground black pepper
1 1/2 pound skinless, center cut salmon, cut into 2 inch cubes.
wooden skewers soaked.
Directions Strip the peel from the grapefruit with a vegetable peeler, taking care not to nclude the bitter whit pith. Warm the grapefruit pee, ginger and olive oil in a spmal 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. Stain 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 1 minutes. Set aside off the heat, undisturbed, for 15 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 tast in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefaruit 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. Gril the skewers, turning as each side browns but the salmon is still moist, about 3 minutes.