Salmon with Sesame-Ginger Quinoa
Salmon with Sesame-Ginger Quinoan is a gluten free, dairy free, and pescatarian recipe with 4 servings. For $5.32 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains around 42g of protein, 19g of fat, and a total of 469 calories. 129 people have made this recipe and would make it again. It works well as an expensive main course. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of low sodium soy sauce, sesame oil, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 99%. Similar recipes are Sesame-Ginger and Quinoa Spring Rolls, Sesame Ginger Salmon, and Baked Sesame Ginger Salmon.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
3 heads baby bok choy (about 12 ounces), trimmed and thinly sliced
1/4 cup fresh cilantro, torn
1 tablespoon grated peeled ginger, plus 1 inch thinly sliced
Juice of 1 lemon
Kosher salt
3 tablespoons low-sodium soy sauce
1 cup quinoa, rinsed
1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced)
4 6-ounce skinless center-cut salmon fillets (preferably wild)
3 scallions, thinly sliced
1 1/2 tablespoons toasted sesame oil
Equipment:
sauce pan
frying pan
spatula
Cooking instruction summary:
Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes. Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes. Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid. Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.
Step by step:
1. Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat.
2. Add the grated ginger; cook until slightly softened, 1 minute.
3. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes.
4. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
5. Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
6. Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat.
7. Add the salmon. Cover and cook until just cooked through, 5 minutes.
8. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
9. Fluff the quinoa; season with salt.
10. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.
Nutrition Information:
covered percent of daily need
