3 scallions, chopped (white and green parts separated)
4 4 -ounce skinless center-cut salmon fillets
4 cups broccoli florets, cut into 1-inch pieces
1 cup frozen shelled edamame
Kosher salt
1/4 cup chopped fresh cilantro
2 tablespoons pepitas (hulled pumpkin seeds)
Instructions
Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.
Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3 to 4 minutes per side. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with the scallion greens and pepitas.
Per serving- Calories 402; Fat 10 g (Saturated 1 g); Cholesterol 65 mg; Sodium 425 mg; Carbohydrate 40 g; Fiber 7 g; Protein 38 g
Originally Submitted
2/1/2014
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