Salmon with Sesame-Ginger Quinoa

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon grated peeled ginger, plus 1 inch thinly sliced
  • 1 cup quinoa, rinsed
  • Kosher salt
  • 3 heads baby bok choy (about 12 ounces), trimmed and thinly sliced
  • 1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced)
  • 3 scallions, thinly sliced
  • 4 6 -ounce skinless center-cut salmon fillets (preferably wild)
  • 3 tablespoons low-sodium soy sauce
  • Juice of 1 lemon
  • 1/4 cup fresh cilantro, torn
Directions
  • 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.


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