Ingredients with Measurements:
- 1 lb salmon fillet, skin removed
- 2 cups broccoli florets
- 1 cup quinoa
- 2 cups water
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Medium saucepan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the quinoa in a fine-mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
3. In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and olive oil.
4. Place the salmon fillet on a baking sheet and brush it with half of the sauce. Arrange the broccoli florets around the salmon and drizzle them with the remaining sauce. Season with salt and pepper.
5. Bake for 12-15 minutes or until the salmon is cooked through and the broccoli is tender.
6. Divide the cooked quinoa among four bowls. Top each bowl with a portion of the salmon and broccoli. Garnish with sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Fiber: 6g
Protein: 35g
Substitutions for ingredients:
- Use tamari instead of soy sauce for a gluten-free option.
- Substitute maple syrup for honey for a vegan option.
- Use apple cider vinegar instead of rice vinegar.
Variations:
- Add sliced avocado for a creamy texture.
- Use cauliflower instead of broccoli.
- Substitute brown rice for quinoa.
Tips and tricks:
- To make the salmon more flavorful, marinate it in the sauce for 30 minutes before baking.
- Use a fork to fluff the quinoa after cooking.
- Add a splash of water to the sauce if it's too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the bowls with chopsticks and a side of pickled ginger.
Garnishes:
Sesame seeds
Pairings:
Serve with a side of edamame or a cucumber salad.
Suggested side dishes:
Edamame or cucumber salad
Troubleshooting advice:
- If the salmon is not cooked through, return it to the oven for a few more minutes.
- If the quinoa is too dry, add a splash of water and stir.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Quinoa is a grain that originated in the Andean region of South America. It has been cultivated for thousands of years and was a staple food for the Incas.
Flavor profiles:
Savory, sweet, tangy
Serving suggestions:
Serve the bowls hot.
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