Teriyaki Salmon Quinoa Bowls
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A flavorful, wholesome dish that perfectly balances sweet, savory, and satisfying in every bite!
Ingredients:
Image credit: Food Network
Ingredients:
- 1 cup tricolor quinoa
- 1/3 cup plus 2 tablespoons soy sauce
- 1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey
- 4 cloves garlic, grated
- 1 tablespoon minced peeled fresh ginger
- 2 tablespoons honey
- 1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces
- 2 scallions (white and light green parts only), sliced, plus more for topping
- 3 tablespoons vegetable oil
- 3 heads baby bok choy (about 1 pound), trimmed and chopped
- 6 ounces shiitake mushroom caps, thinly sliced
- Grated zest of 1/2 lemon, plus wedges for serving
- Prepare the quinoa according to the package instructions. While the quinoa is cooking, mix 1/3 cup each of soy sauce and mirin with most of the garlic, ginger, and honey in a medium bowl. Add the salmon to the mixture, ensuring it is well-coated. Let it marinate at room temperature for 15 minutes.
- Mix the scallions and the remaining 2 tablespoons of soy sauce into the cooked quinoa. Cover the quinoa and set it aside.
- Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of vegetable oil. Cook the bok choy until the leaves begin to wilt, about 3 to 4 minutes. Add the remaining garlic and mushrooms, cooking until softened, approximately 5 minutes. Stir in the remaining 2 tablespoons of mirin and lemon zest, coating the vegetables evenly. Transfer the cooked vegetables to a bowl.
- Clean the skillet and increase the heat to high. Add the remaining 1 tablespoon of vegetable oil. Place the salmon and about one-third of the marinade in the skillet (discard the rest of the marinade). Cook the salmon until it is golden brown and fully cooked, about 3 minutes on each side. Serve the salmon over the quinoa, topped with the vegetables and additional scallions. Accompany with lemon wedges.
