Salmon and Grapefruit Kebabs with Garbanzo Bean Salad

Ease of Preparation: Medium.

Yield:   4-5 servings.

Garbanzo bean salad

Ingredients:

2 large grapefruits, peeled and segmented

2 cups (480ml) drained garbanzo beans, rinsed

1 fennel bulb, thinly sliced

2 cups (480ml) fresh arugula

2 tablespoons (30ml) chopped fresh mint

2 tablespoons (30ml) olive oil

Juice of 1 lime

Juice of 1 orange

1 tablespoon (15ml) honey

Salt and pepper

Method:

In a large mixing bowl, combine grapefruit segments, garbanzo beans, fennel, arugula and mint.

Toss with olive oil, lime juice, orange juice, honey, to coat.

Season with salt and pepper and reserve salad for plating.

Salmon and Grapefruit Kebabs with Garbanzo Bean Salad

Ingredients:

1 ½ lbs. (675g) skinless salmon filet, cut into 1-2 inch cubes

3 grapefruits, peeled and segmented

2 tablespoons (30ml) olive oil

Salt and pepper

Juice of 1 lime

Method:

Soak 8-10 wooden skewers in water for 1 hour.

Season salmon with salt and pepper.

Slide salmon and grapefruit slices onto the skewers, alternating salmon and grapefruit as desired. Leave at least 2 inches of each skewer exposed.

Heat olive oil in a grill pan over high heat.

Transfer skewers to the hot grill pan, and cook for 2-3 minutes per side, until skewers are lightly charred and salmon is firm.

Squeeze lime juice over the skewers and serve hot with Garbanzo Bean Salad on the side.