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Salmon and Grapefruit Kebabs with Garbonzo Bean Salad

A is for Apple

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  • Serves

    4-5

Ingredients

Garbanzo Bean Salad

  • 2 large grapefruits, peeled and segmented
  • 2 cups (480 ml) drained garbanzo beans, rinsed
  • 1 fennel bulb, thinly sliced
  • 2 cups (480 ml) fresh arugula
  • 2 tbsp (30 ml) chopped fresh mint
  • 2 tbsp (30 ml) olive oil
  • juice of 1 lime
  • juice of 1 orange
  • 1 tbsp (15 ml) honey
  • salt and pepper

Salmon and Grapefruit Kebabs

  • 1 ½ lbs. (675 g) skinless salmon filet, cut into 1-2 inch cubes
  • 3 grapefruits, peeled and segmented
  • 2 tbsp (30 ml) olive oil
  • salt and pepper
  • juice of 1 lime

Directions

Garbanzo Bean Salad

  1. In a large mixing bowl, combine grapefruit segments, garbanzo beans, fennel, arugula and mint.
  2. Toss with olive oil, lime juice, orange juice, honey, to coat.
  3. Season with salt and pepper and reserve salad for plating.

Salmon and Grapefruit Kebabs

  1. Soak 8-10 wooden skewers in water for 1 hour.
  2. Season salmon with salt and pepper.
  3. Slide salmon and grapefruit slices onto the skewers, alternating salmon and grapefruit as desired. Leave at least 2 inches of each skewer exposed.
  4. Heat olive oil in a grill pan over high heat.
  5. Transfer skewers to the hot grill pan, and cook for 2-3 minutes per side, until skewers are lightly charred and salmon is firm.
  6. Squeeze lime juice over the skewers and serve hot with Garbanzo Bean Salad on the side.
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