Teriyaki King Salmon with Tricolor Quinoa

Teriyaki King Salmon with Tricolor Quinoa
  • Serves 4
  • 30 minutes
  • Easy

Ingredients:

Simmer + Sauce
  • 1 1/2 cup(s) tri-color quinoa, cooked with chicken stock per the label instructions
  • chicken stock, as needed for cooking quinoa
  • 1 1/2 pound(s) pounds center cut boneless King salmon (or other), cut into 2-inch cubes
  • 1/3 cup(s) plus 1 tablespoon low sodium soy sauce
  • 1/3 cup(s) plus 2 tablespoons Japanese rice wine vinegar (Mirin)
  • 1 tablespoon(s) honey
  • 1 tablespoon(s) fresh ginger, grated
  • 5 garlic cloves, minced
  • 4 teaspoon(s) garlic cloves, minced
  • 1 teaspoon(s) garlic cloves, minced
  • 3 3 baby bok choy, trimmed and chopped
  • 5 ounce(s) shiitake mushrooms, stems removed and sliced
  • 1 bunch(s) scallions, minced for garnish

Method:

Simmer + Sauce
  1. Cook the tricolor quinoa in chicken broth per the package instructions (about 20 minutes) and set aside.
  2. In a small bowl add the 1/3 cup soy sauce, 1/3 cup Mirin, half of the grated ginger, half of the minced garlic, and honey and whisk well to incorporate. Add the salmon pieces, turning to coat and let marinate for about 10 minutes.
  3. Add the remaining 1 tablespoon soy sauce and 2 tablespoons Mirin into the quinoa, stir and set aside.
  4. Place a large sauté pan over medium-high heat. Add one tablespoon of olive oil and when hot, but not smoking, add the bok choy and 1/2 teaspoon salt and lightly wilt, for about 2 minutes. Place the bok choy in a bowl and set aside.
  5. Place the same pan back over the heat and add two tablespoons olive oil. When hot, add the mushrooms and the remaining 1/2 teaspoon salt and saute, stirring occasionally, until softened and beginning to brown. Add the remaining garlic and ginger and saute 1 minute longer till fragrant. Add the cooked mushrooms to the bok choy and mix to incorporate.
  6. Carefully wipe the pan down a bit and place back on the stove over a high heat. Add the remaining one tablespoon of olive oil. When hot, add the salmon flesh-side down. Add about 1/3 of a cup of the marinade to the pan and cook until the liquid begins to evaporate and the salmon begins to brown, about 2 minutes. Turn the salmon over and cook an additional 1-2 minutes depending on the thickness of the salmon.
  7. To serve, spoon a generous spoonful of quinoa onto a serving plate. Top with the bok choy-mushroom mixture. Top with seared salmon, a sprinkle of salt and chopped scallions.


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