Teriyaki Salmon Quinoa Bowls

Total Time:
40 min
10 min
30 min

4 servings

  • 1 cup tricolor quinoa
  • 1/3 cup plus 2 tablespoons soy sauce
  • 1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey
  • 4 cloves garlic, grated
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons honey
  • 1 1/2 pounds skinless salmon, cut into 11/2-inch pieces
  • 2 scallions (white and light green parts only), sliced, plus more for topping
  • 3 tablespoons vegetable oil
  • 3 heads baby bok choy (about 1 pound), trimmed and chopped
  • 6 ounces shiitake mushroom caps, thinly sliced
  • Grated zest of 1/2 lemon, plus wedges for serving
  • Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.

  • Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.

  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.

  • Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.

  • Photograph by Justin Walker

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