Teriyaki Salmon with Basil Quinoa Salad
Teriyaki Salmon with Basil Quinoa Salad. This is the perfect spring meal - the crunch from the broccoli in the quinoa salad and the crisp cucumbers and fresh jalapeño perfectly pair with the salty sweet intense teriyaki flavor.
Recipe
Teriyaki Salmon with Basil Quinoa Salad by Holistic Nutritionist Alicia Spangenberger
total time: 25 minutes
servings: 2
Ingredients:
1/3 cup uncooked red quinoa
2/3 cup water
1 small cucumber, peeled and diced
1/2 jalapeño, seeded and diced
1/2 cup fresh basil, roughly chopped
juice of 1/2 lime
1 cup broccoli, finely chopped
salt & pepper
2 six ounce frozen Villa salmon portions, thawed
1 tbsp butter
2 tsp of sugar
1/3 cup coconut aminos or soy sauce
1 tbsp toasted sesame oil
juice of 1/2 lime
2 tsp sesame seeds
Instructions:
Add quinoa and water to a pot, bring to a boil and cook until water is completely absorbed and quinoa is soft - remove from heat and let cool.
While the quinoa cooks, chop your cucumber, jalapeño, broccoli and basil and set aside.
Melt butter in a sauté pan over medium heat
Sprinkle sugar on both sides of salmon portions and when pan is hot, sear portions on both sides for approx. 3 minutes
While the salmon cooks, combine cooled quinoa, cucumber, jalapeño, broccoli, basil and lime juice in a bowl. Add a pinch of salt and pepper.
Whisk together the coconut aminos or soy sauce, sesame oil and lime juice.
Remove salmon portions from the pan and then add sauce ingredients to same pan. Simmer until the sauce has cooked down to a more sticky substance, then add salmon portions back in to finish cooking while spooning the sauce over the portions.
Plate the quinoa salad first, then the salmon and spoon sauce over the top, then sprinkle with sesame seeds and enjoy!