Green Tea Salmon with Quinoa

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

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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)
  • 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


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