Green Tea Salmon With Quinoa Recipes

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SALMON WITH SESAME-GINGER QUINOA



Salmon with Sesame-Ginger Quinoa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons toasted sesame oil
1 tablespoon grated peeled ginger, plus 1 inch thinly sliced
1 cup quinoa, rinsed
Kosher salt
3 heads baby bok choy (about 12 ounces), trimmed and 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 tablespoons low-sodium soy sauce
Juice of 1 lemon
1/4 cup fresh cilantro, torn

Steps:

  • Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon 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 tablespoon sesame oil into the poaching liquid.
  • Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.

GREEN TEA POACHED SALMON WITH GINGER LIME SAUCE



Green Tea Poached Salmon with Ginger Lime Sauce image

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 8

10 cups water
2 limes, halved
6 tablespoons honey, divided
4-inch piece fresh ginger, peeled and chopped
2 teaspoons sea salt
2 teaspoons whole black peppercorns
4 to 6 tablespoons loose green tea
4 (6-ounce) boneless skinless salmon fillets

Steps:

  • Put the water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
  • Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
  • Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.

Nutrition Facts : Calories 404 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 599 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Protein 35 grams, Sugar 12 grams

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