Teriyaki Marinated Salmon with Quinoa

Is it okay to do another salmon recipe? Hopefully it hasn’t felt too soon for you. Basically, I can’t resist a good salmon recipe, especially when Costco is still carrying the beautiful Copper River kind. Seriously, if you love salmon and can find that variety near you, snatch it up! It is so delicious and such a nice summer food.

Ah yes, summer! It has finally started to hit here in Seattle. This weekend had advisory notices from the weather people because our temperatures were in the 80s, near 90. That might not seem too crazy to everyone else, but it’s warm for here, especially lacking air conditioning. There were also lots of events going on, so I did not want a dish that would take a lot of cooking time.

Mix up the marinade, pour on the fish, go off and have a little fun, then return for a short bake in the oven and time to make some sides.

Directions for Teriyaki Marinated Salmon with Quinoa

  • 1 pound salmon

—–

Marinade Ingredients:

  • 2-3 Tablespoons olive oil
  • 2 Tablespoons white sugar
  • 2 Tablespoons dark brown sugar
  • 3-4 cloves garlic, minced
  • 1 teaspoon ginger, sliced
  • 2 Tablespoons soy sauce
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 1 Tablespoon mirin
  • Red pepper flakes (as many as you like)

——-

Quinoa Ingredients:

  • 3/4 cup quinoa, rinsed
  • 1.5 cups water
  • 1 teaspoon garlic powder
  • 1 bell pepper, sliced
  • 3 Tablespoons cilantro, chopped
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame seeds (optional)
  • Canola Oil for the pan

Start by prepping the marinade. Mix together the marinade ingredients in a bowl.

In the baking dish you will use for the fish, spray and place the fish in, starting with it skin side down.

Pour the marinade over the fish, then turn the fish so the skin side is up. Cover with plastic wrap and chill for at least one hour.

When ready to eat, preheat the oven to 400 degrees. In a medium saucepan, put the water, garlic powder, and quinoa, and cover. Bring to a boil, then reduce the heat to low and cook until the liquid is absorbed (about 20 minutes). Then, remove from the heat and let stand for 5-10 minutes.

While the quinoa is cooking, prep the rest of the ingredients. When the quinoa is halfway cooked, start the salmon (it will take about 20 minutes). With about 5-10 minutes remaining for the quinoa, start the rest. Heat a medium pan with enough oil to coat it.

Add in the garlic and ginger after a minute. Once the garlic and ginger begin to brown, add in the bell pepper.

Stir and let them brown slightly as well. When the quinoa and bell peppers are done, stir the quinoa into the pan, along with half of the cilantro.

When the salmon is ready, take some of the extra sauce and add it to the quinoa.

When you plate the food, top the fish with the sesame seeds and remaining cilantro.

Directions for Teriyaki Marinated Salmon with Quinoa without pictures

  • 1 pound salmon

—–

Marinade Ingredients:

  • 2-3 Tablespoons olive oil
  • 2 Tablespoons white sugar
  • 2 Tablespoons dark brown sugar
  • 3-4 cloves garlic, minced
  • 1 teaspoon ginger, sliced
  • 2 Tablespoons soy sauce
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 1 Tablespoon mirin
  • Red pepper flakes (as many as you like)

——-

Quinoa Ingredients:

  • 3/4 cup quinoa, rinsed
  • 1.5 cups water
  • 1 teaspoon garlic powder
  • 1 bell pepper, sliced
  • 3 Tablespoons cilantro, chopped
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame seeds (optional)
  • Canola Oil for the pan

Start by prepping the marinade. Mix together the marinade ingredients in a bowl. In the baking dish you will use for the fish, spray and place the fish in, starting with it skin side down. Pour the marinade over the fish, then turn the fish so the skin side is up. Cover with plastic wrap and chill for at least one hour.

When ready to eat, preheat the oven to 400 degrees. In a medium saucepan, put the water, garlic powder, and quinoa, and cover. Bring to a boil, then reduce the heat to low and cook until the liquid is absorbed (about 20 minutes). Then, remove from the heat and let stand for 5-10 minutes.

While the quinoa is cooking, prep the rest of the ingredients. When the quinoa is halfway cooked, start the salmon. With about 5-10 minutes remaining for the quinoa, start the rest. Heat a medium pan with enough oil to coat it. Add in the garlic and ginger after a minute. Once the garlic and ginger begin to brown, add in the bell pepper. Stir and let them brown slightly as well. When the quinoa and bell peppers are done, stir the quinoa into the pan, along with half of the cilantro.

When the salmon is ready, after about 20 minutes of cooking, take some of the extra sauce and add it to the quinoa. When you plate the food, top the fish with the sesame seeds and remaining cilantro.

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