Monday, September 24, 2012

Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry

Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry
                                          Picture from  ambitiouskitchen


For the Salmon and marinade:

1 cup teriyaki sauce

1 teaspoon freshly grated ginger

2-4 cloves of garlic, minced

3 tablespoons dark brown sugar

2 tablespoons honey

¼ cup olive oil

1 pound salmon

For Quinoa Stir-fry:

¾ cup quinoa, rinsed

½ teaspoon garlic salt

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

2 clove garlic, minced

1 teaspoon fresh grated ginger

4 cloves garlic, minced

1½ cups sugar snap peas or snow peas


1 teaspoon salt, to taste

1 teaspoon fresh ground black pepper, to taste

¼ teaspoon red pepper flakes

1 tablespoon extra soy or teriyaki sauce

1 tablespoon sesame seeds

¼ cup fresh cilantro, chopped


In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, 
brown sugar, and honey.

Place salmon in large plastic bag and add marinade.

Place in refrigerator for 1 hour.

Preheat oven to 400°F.

Spray baking pan with nonstick cooking spray.

Remove salmon from bag and place skin side down.

Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was 
absolutely perfect.

While salmon is cooking, prepare quinoa stir-fry.

Bring 1½ cups of water with garlic salt to a boil in a medium saucepan.

Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed.

Remove from heat and let stand another 5-10 minutes.

Fluff the quinoa with a fork and set aside.

While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat.

Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes.

Add sugar snap peas and cook for 2 minutes more.

Add quinoa to vegetables, and then add salt and pepper to taste and red pepper.

Spoon quinoa stir-fry evenly into 4 bowls or plates.

Immediately place salmon on top.

Sprinkle over with sesame seeds and cilantro.

Glaze with extra teriyaki sauce.


Salmon is very sensitive and can dry out easily if overcooked, so make sure you watch your fish.

For every inch of thickness of the salmon, generally it takes about 10 minutes to cook. Usually salmon fillets are about 1½ inches thick.

Preparing quinoa ahead of time makes this dish even easier; simply reheat quinoa and add to stir fried veggies.

You can combine this excellent recipe with some other of our collection.

Serve 4.

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