| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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 1 1/2-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
Instructions
- 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.
Nutrition Facts
| Calories | 714 |
| Total Fat | 36 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 94 milligrams |
| Sodium | 1355 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 6 grams |
| Sugar | 17 grams |
| Protein | 45 grams |
Reviews
This was fairly easy and very tasty! I cooked it just as directed and will make again! I also added most of the marinade when cooking the salmon. My husband loves salmon, so this was perfect! 🙂
Made this for the first time – rave reviews from my family!! Based on reviews, I added a splash of Sriracha sauce while cooking the marinade for a layer of flavor. Yum!!
Made for teen daughter and she loved it. Followed hint of another review to continue to add a good portion of the remaining marinade when I turned over the salmon. Gave it a really beautiful dark glaze effect on both sides. I recommend using center cut salmon vs the long pieces bc the cut then are more consistent/ even looking. I did not have mirin so I used my rice vinegar. A lovely dinner!
This recipe is AMAZING!
I made this recipe tonight and follow it to a T. It is delicious!
Meh! Definitely needs something, I tried adding Japanese Mayo and Saracha better but still kinda messed 🙁
Easy and delicious! I used rice (our household finds quinoa way overrated!) and kept a lot more than a third of the marinade! Will use brown rice next time
Just okay. Could have used some heat or sweetness, maybe both.
Absolutely delicious! I like preparing bowls. It easy to eat a delicious serving quickly for lunch or dinner.
Easy and so tasty! Threw in some cilantro.