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
- 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.
- Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
- 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.
- 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