Best 2 Ricks Sauteed Salmon Over Quinoa Recipes

SALMON WITH SESAME-GINGER QUINOA

Steps:

• Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
• Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
• Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
• Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.

RICK'S SAUTEED SALMON OVER QUINOA

Steps:

• Heat a skillet over high heat and add 1 tablespoon olive oil. Add salmon, cover, and cook 4 minutes.
• Heat another skillet over medium heat. Add remaining olive oil, shallot, and garlic. Cook until slightly browned, about 2 minutes. Add spinach.
• Turn salmon over. Cook, uncovered, until fish flakes easily with fork, an additional 4 minutes. Toss spinach until wilted; add quinoa. Season with salt and pepper and mix well.
• Plate spinach-quinoa mixture and lay salmon on top. Add lemon wedge.