Crunchy Salmon and QuinoaRecipe By: Amy Rosen
Cooking the salmon on high heat for a short period of time makes for a bronzed crust and extra-moist fish. Serve it with a sweet and slightly spicy quinoa salad for a nutritionally stunning meal.
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1″ piece fresh ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 4 5 oz. skinless salmon fillets
- 2 tbsp vegetable oil
- 1 tbsp hoisin sauce
- 4 tbsp toasted sesame seeds
- Quinoa Salad
- 1 cup quinoa
- 2 tbsp rice vinegar
- 1 tsp honey
- 1⁄2 tsp chili flakes
- 6 tbsp olive oil
- 2 green onions, thinly sliced
- 1 cup seedless orange segments
- Salt and pepper to taste
Directions Yield: Serves 4
- Preheat oven to 450°F. Prepare marinade: pour soy and mirin into a large dish; add ginger and garlic. Place clean, dry fish fillets into marinade. Let sit for 15 minutes, flipping midway.
- To prepare quinoa, rinse in a sieve under cool water until water runs clear. Add quinoa and 2 cups water to a pot, bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.
- Heat vegetable oil in a large nonstick skillet on medium-high. Add marinated fish; fry 2 minutes on each side. Remove to a plate.
- Using a butter knife, spread hoisin sauce on top and sides of each fillet, then top each with 1 tbsp sesame seeds. Place fillets on an oiled cookie sheet; bake in preheated oven for 4 minutes.
- For salad, in a large bowl, whisk together vinegar, honey and chili flakes. Whisk in olive oil until combined. Add warm quinoa, green onions, orange segments and salt and pepper to taste. Serve quinoa salad alongside salmon.