Salmon with Sesame-Ginger Quinoa

DSC_0810 
So, I found this originally on foodnetwork.com, and it was pretty decent. I modified it quite a bit, including scrapping the salmon recipe all together and using the one I just blogged. It gets a 7.5. I would absolutely make this again, but I also love the Asian toasted quinoa with mushroom recipe I blogged a couple of years ago, so I might just use that one and add bok choy and some fresh ginger. As always, my changes are in bold below.
  Salmon with Sesame-Ginger Quinoa
1 1/2 tablespoons toasted sesame oil
1 tablespoon grated peeled ginger, plus 1 inch thinly sliced I also added 4 cloves of fresh garlic, minced
1 cup quinoa, rinsed
Kosher salt I added 1/4 tsp. and then also used 2 cups of vegetable broth to cook the quinoa in
3 heads baby bok choy (about 12 ounces), trimmed and thinly sliced
1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced)  I did a green one and used the whole thing
3 scallions, thinly sliced
4 6 -ounce skinless center-cut salmon fillets (preferably wild)
3 tablespoons low-sodium soy sauce I just added 1 Tbs. of soy sauce when it was finished
Juice of 1 lemon I left this out
1/4 cup fresh cilantro, torn We sprinkled this on top and we also added some edamame

  Instructions can be found at link below:
recipe retrieved 1/20/16 from http://www.foodnetwork.com/recipes/emilia-cirker/salmon-with-sesame-ginger-quinoa.html?soc=socialsharingpinterest

Essentially, you put about 2 tsp. of sesame oil in the pan, throw in the ginger, the garlic, scallions, and jalapeno. Add in the quinoa and the vegetable broth and boil. About half way through, add the chopped bok choy. I added 1 Tbs. of soy sauce when I was finished.






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