Salmon stewed in green tea with quinoa

Votes: 3

Photo of the dish: Justin Walker

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 402, total fat 10 G., saturated fats G., proteins 38 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.

Recipe for salmon fillet with broccoli, edamame, and quinoa, simmered in green tea.

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.

Ingredients for the recipe:

440 g (4 pieces of 110 g each) skinless salmon fillet from the middle part of the salmon or salmon
1 cup quinoa (a millet plant from Peru), rinsed and drained
4 cups broccoli florets, cut into 2.5cm pieces
1 cup frozen shelled green soybeans (edamame)
1-2 tsp sriracha sauce (Asian chili sauce)
1 tbsp. lightly salted soy sauce
1 bag of black or green tea
1/2 tsp peeled grated ginger
3 green onions (white and green parts separated)
Coarse salt
1/4 cup chopped cilantro
2 tablespoons peeled pumpkin seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, salmon, quinoa, black tea, broccoli cabbage, green onions, edamame beans, Sriracha sauce, soy sauce, ground ginger, cilantro, pumpkin seed

Cooking the dish according to the recipe:

Place quinoa in a medium skillet and cook, stirring, over medium-high heat until toasted, about 3 minutes.

Add 1.5 cups of water and Sriracha sauce and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes, until the water is absorbed. Remove from heat.
In a medium skillet over medium heat, bring 1 1/2 cups of water to a gentle simmer, along with the tea bag, soy sauce, ginger, and white parts of the green onion.

Add the salmon and cook for 3-4 minutes per side, until the meat is darkened. Transfer the fish to a serving platter with a slotted spoon. Discard the tea bag.

Add the broccoli and soybeans to the liquid remaining in the pan, season with salt. Cover and cook, stirring occasionally, for about 5 minutes. Drain the liquid. The vegetables should still be slightly crisp.
Add cilantro to the quinoa. Serve topped with salmon, broccoli, and soybeans. Sprinkle with green onions and pumpkin seeds.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Fish and seafood / Cabbage dishes / Main courses with cabbage / Broccoli dishes / Food Network - recipes

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