Samotsaring Luto (youtube channel)



ACTIVE: 30 min—TOTAL: 30 min–SERVES: 4

1 1/2 tbsp toasted sesame oil

1  tbsp grated peeled ginger, plus 1 inch thinly sliced

1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced)

3 scallions, thinly sliced

4  6-ounce skinless center-cut salmon fillets(preferably wild)

3  tbsp low-sodium soy sauce

Juice of 1 lemon

1/4 cup fresh cilantro, torn

  1. Heat 1/2 tbsp sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until lightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1  1/4 cups water and 1/4 tsp salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
  2. Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
  3. Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tbsp sesame oil into the poaching liquid.
  4. Fluff the quinoa; season with salt. Serve with the salmon; drizzle with hte soy sauce mixture and top with the cilantro.

Per serving 470 calories

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.