Name: Green Tea Salmon with Quinoa
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup quinoa, well rinsed and drained; 1 to 2 teaspoons Sriracha (Asian chile sauce); 1 green or black tea bag; 1 tablespoon low-sodium soy sauce; 1/2 teaspoon grated peeled ginger; 3 scallions, chopped (white and green parts separated); 3 scallions, chopped (white and green parts separated); 4 4-ounce skinless center-cut salmon fillets; 4 cups broccoli florets, cut into 1-inch pieces; 1 cup frozen shelled edamame; Kosher salt; 1/4 cup chopped fresh cilantro; 2 tablespoons pepitas (hulled pumpkin seeds)

Directions

Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.
Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3 to 4 minutes per side. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with the scallion greens and pepitas.

Photograph by Justin Walker

Courtesy of Food Network Magazine

Green Tea Salmon with Quinoa

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