Teriyaki salmon and quinoa bowl
Votes: 10
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 20 G., saturated fats 2 G., proteins 43 G., carbohydrates 45 G., fiber 5 G., cholesterol 80 mg, sodium 992 mg, sugar 13 G.
Calories 550, total fat 20 G., saturated fats 2 G., proteins 43 G., carbohydrates 45 G., fiber 5 G., cholesterol 80 mg, sodium 992 mg, sugar 13 G.
The base of this bowl is cooked tricolor quinoa tossed with a little soy sauce. The quinoa is divided into deep bowls and topped with pieces of fried salmon in teriyaki sauce and a stir-fried vegetable mix of bok choy and shiitake mushrooms. Before frying, the salmon pieces are marinated for a few minutes in teriyaki sauce, a mixture of soy sauce, mirin rice wine, honey, garlic, and ginger, infusing it with a wonderful bouquet of flavors. Serve the bowls sprinkled with green onions and garnished with a lemon wedge. It's delicious, healthy, and nutritious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup tricolor quinoa
- 0.7 kg skinless salmon, cut into 4 cm pieces.
- 1/3 cup + 2 tablespoons soy sauce
- 1/3 cup + 2 tbsp mirin (Japanese rice wine) or
1/4 cup each of spiced rice vinegar and water + 1 tbsp. honey - 4 cloves garlic, grated
- 1 tbsp. chopped peeled ginger root
- 2 tablespoons of honey
- 2 green onions (white and light green parts only), thinly sliced + extra for serving
- 3 tablespoons of vegetable oil
- 3 bunches small bok choy (about 0.5 kg), trimmed and chopped
- 170 g shiitake mushroom caps, thinly sliced
- Grated zest of half a lemon + wedges for serving
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Recipes with similar ingredients: quinoa, salmon, teriyaki sauce, rice wine, bok choy cabbage, shiitake mushrooms, green onions, ginger root, honey
Cooking the dish according to the recipe:
- Cook the quinoa according to package directions. Meanwhile, in a medium bowl, combine 1/3 cup each of soy sauce and mirin with three-quarters of the garlic, ginger, and honey. Add the salmon pieces and turn to coat on all sides. Let marinate at room temperature for 15 minutes.
- Stir in the green onions and the remaining 2 tablespoons soy sauce. Cover and set aside.
- Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves begin to wilt, 3 to 4 minutes. Add the remaining garlic and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and lemon zest; season with pepper. Transfer the vegetables and mushrooms to a bowl.
- Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon of vegetable oil. Add the salmon and about a third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is browned and cooked through, about 3 minutes per side. Top each serving of quinoa with the vegetables, salmon pieces, and green onions. Serve with lemon wedges.
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