Salmon Kebobs with Quinoa and Grapefruit Salad (Food Network)



  • 1 medium grapefruit
  • 8 thin slices fresh ginger
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/2 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 tablespoons chopped fresh cilantro leaves
  • Freshly ground black pepper


  • 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes
  • Wooden skewers, soaked


Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. 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. Set the oil aside to steep for 30 minutes. Strain 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 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 oil, 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.


“Salmon Kabobs with Quinoa and Grapefruit Salad.” Food Network Kitchens (2004): 1. Web. 25 Feb 2010. <http://www.foodnetwork.com/recipes/food-network-kitchens/salmon-kebobs-with-quinoa-and-grapefruit-salad-recipe/index.html&gt;.


Heart Healthy Activities

Thank you for celebrating National Heart Health Month with us.  On December 23, 1967, the first successful heart transplant was conducted.  It is important to keep your heart, along with the rest of your body, healthy. 

Create a list of 10 activities that will help keep your heart healthy.  Please post the activities that you, and those around you, come up with so we can all share in new ideas for maintaining a healthy heart.


Hungry Girl Recipe Feature: Death by Chocolate Cupcakes

Death by Chocolate Cupcakes


  • 2 cups moist-style chocolate cake mix (1/2 of an 18.25-ounce box)
  • Two 25-calorie packets diet hot cocoa mix
  • ½ cup fat-free liquid egg substitute
  • 2 tablespoons semi-sweet mini chocolate chips
  • 1 teaspoon Splenda No Calorie Sweetener
  • 1/8 teaspoon salt


  1. Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes.
  2. Preheat oven to 350 degrees.
  3. Once cocoa has chilled, give it a stir and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes.
  4. Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly spoon batter into the pan (batter will be very thin). Place pan in the oven and bake for 15 minutes. Cupcakes will look shiny when done.

Makes 12 Servings.

 Nutrition Info.

Per Serving (1 cupcake): 108 calories, 2.5g fat, 239mg sodium, 19g carbs, 1g fiber, 12g sugar, 2g protein.

Lillien, Lisa. Hungry Girl. Griffin, 2008. Print.



Heart Healthy Recipe: Sweet Asian Salmon


  • 2 scallions, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon vinegar
  • 2 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned, cut into 4 – 4 oz. portions


  1. In a mixing bowl, whisk together soy sauce, vinegar, honey and ginger.  Whisk until all ingredients are mixed together.
  2. Place salmon fillet in a plastic bag along with about half of the sauce from previous step.  Salmon should marinate for at least fifteen minutes.  But, the longer the salmon marinates, the more flavor the salmon will have.  (12-24 hrs. is good)
  3. Preheat broiler on Low. Line a small baking pan with foil and coat with cooking spray.
  4. Transfer the salmon to the pan, skinned-side down, include the marinade.  Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes.
  5. While the salmon is baking, place the remainder of the sauce in a small sauce pan.  Add the scallion.  Heat to boiling, stirring often.  When the sauce boils, remove from heat.
  6. When the salmon is finished, drizzle the heated sauce over it.

Salmon is always a great meal choice.  What could make it even better?  Asparagus.  Serve asparagus with this meal to make sure your whole family will love it.  Fish, especially salmon, is high in Omega-3 fatty acids, which promotes heart health.  Because of this, the ADA recommends that you incorporate fish in to your diet 2-3 times per week.  You should also incorporate a vegetable in to every meal that you cook.  Start by incorporating vegetables in to your dinner meals.  Before you know it, you will be craving vegetables with every meal.


‘Knockout Wednesday’ Deal: Funny Fruit Faces Bulletin Board Border!

To celebrate making it to the middle of the week, enjoy product # 4510 “Funny Faces Bulletin Board Borders” for only $3.  TODAY only!  Click here to order this product.  Be sure to include Promo. Code MW203BL

Calling all teachers!!  You can show students the importance of fruits, and keep fruit on the brain, with these colorful bulletin board trims. Grades K-6.  (2 3/4” wide 35 feet long.)