Grill Steamed Salmon over Spicy Ginger Baby Bok Choy
2 tablespoons extra virgin olive oil
8 oz Kvaroy Arctic Salmon
3 heads baby bok choy, chopped and cut into 6th
1 portobella mushroom, gilled and broken up into bite sized pieces
2 teaspoons ginger, finely minced
1 teaspoon garlic, minced
¼ cup sake
1 tablespoon sambal
¼ bunch cilantro, roughly chopped
1 tablespoon tamari or soy sauce, less sodium
DIRECTIONS
Stabilize your grill at 450F. Place a Soap Stone or Cast-iron Griddle on the grill surface and let it come to temperature.
Season the cooking surface with the extra virgin olive oil. Slightly season the Salmon fillet and place down on the hot surface. Sear and cook for 1 ½ minutes then flip to sear the other side.
After you flip the fish, place the chopped bok choy, mushrooms, ginger and garlic on the hot surface in a pile. Cook for 1 minute then splash the vegetable mixture with sake, sambal and soy. Toss the vegetables with your tongs then using a fish spatula, flip the salmon onto the pile of seasoned vegetables and close the dome for 4 minutes and allow the fish to gently steam to an internal temp of 130F as the vegetables cook. After 4 minutes, remove the fish from the vegetables and reserve. Fold the cilantro into the grilled vegetables.
Plate ½ cup of quinoa salad, top with seared vegetables and transfer the grill steamed salmon right on top. Enjoy!
For the Quinoa Super Salad
2 cups red quinoa, rinsed
3 ¼ cup water
2 tablespoon jalapeno, minced
¼ cup red bell pepper, diced 1/8”
1 cup edamame beans
1 cup corn kernels, roasted
2 teaspoons cumin powder
2 teaspoons coriander powder
¼ cup maple syrup
2 limes juiced, fresh
¼ cup rice wine vinegar, seasoned
3 tablespoons tamari or soy sauce, less sodium
2 tablespoons sesame oil
½ cup cilantro, minced
½ cup parsley, minced
½ cup chives, sliced 1/8”
2 tablespoons sesame seeds, toasted
½ cup extra virgin olive oil
½ cup almonds, roasted and chopped
DIRECTIONS
Be sure almonds, sesame seeds and corn are roasted and ready before building the salad.
Mix, water and quinoa in a saucepan and bring to a gentle boil for 10 to 12 minutes until the quinoa becomes slightly softened, accepts the water and begins to open. Spread the cooked quinoa on a sheet pan and cool for 30 minutes, agitating ever 10 minutes. (Quinoa can be cooked and cooled a day ahead of time if needed.)
In a large mixing bowl, stir together all ingredients except quinoa. Make sure all ingredients are thoroughly mixed then add the quinoa and gently fold in until fully incorporated.
