Salmon With Sesame-Ginger Quinoa
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tbsps
Toasted Sesame Oil1 cup
Quinoa (rinsed)3 tbsps
Soy Sauce (low-sodium)1 cup
Cilantro (fresh, torn)Directions:
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
5
Bring to a boil, then reduce the heat to medium low
6
Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes
7
Add the bok choy, minced jalapeno and half of the scallions to the quinoa
8
Cook, covered, until the bok choy wilts, about 7 minutes
9
Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat
10
Add the salmon
11
Cover and cook until just cooked through, 5 minutes
12
Transfer to a plate using a slotted spatula
13
Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid
14
Fluff the quinoa; season with salt
15
Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro