Steamed salmon and quinoa salad
This is a very simple recipe. It's East meets West. A simple steamed salmon fillet flavoured in a Chinese ginger and spring onion sauce and served on top a healthy quinoa salad. The flavour is irresistible and unmistakenly Chinese with the ginger and spring onion flavour, an earthy saltiness from the light soy with a hint of sweet sourness from the fresh lemon juice with a mellow nuttiness from the sesame oil.
If you are not a fan of quinoa, you will be by the time you've tried this recipe. It is so simple to make and it works well with this Chinese style steamed salmon. The flavours balanced well between both dishes.
Season and marinate the salmon
Steam the salmon
Wash, rinse and cook the quinoa
Mix cooked quinoa with mint leaves, spring onions and shallots
Serve cooked salmon on top of the quinoa salad
How to make
Make sure salmon fillet is pad dry. Cut the fillet into 2 separate pieces to serve 2 people, or 3 pieces to serve 3 people. Place in a heatproof shallow bowl or tray. Add a bit of oil, a sprinkle of salt and ground white pepper. Rub all over the fish.
Wash and rinse the quinoa. Put in a small pot. Add chicken stock.
Cut the spring onions into small pieces (green parts only).
Slice the ginger into thin strips.
Make the fish sauce by mixing some chopped spring onions, ginger, 2 tablespoons of light soy, 1 tablespoon of water. Mix through and then pour over the fish. Squeeze the 1/2 fresh lemon and marinate for 10 minutes.
Roughly chop the mint leaves.
Remove the skin of shallot and then cut into thin slices.
Place the marinated fish on a steamer tray or Chinese bamboo steaming basket. Make sure the water is boiling first. Steam the fish for 10 minutes. The time may vary slightly.
Place the pot of quinoa with the chicken stock on a stove and bring to a boil on high heat. Once it is boiling rapidly, turn the heat down to the lowest. Put the lid on with a small gap. It should take 5-10 minutes to cook. Time may vary.
Once quinoa is cooked, remove and scoop into a large bowl.
Cook the frozen vegetables based on its packet instruction. Once the frozen vegetables are cooked, mix into the bowl of quinoa. Add the chopped mint leaves, thinly sliced shallot and some of the chopped spring onions. Add some cracked sea salt and black pepper (to taste) and drizzle with some extra virgin olive oil. Mix through evenly.
Scoop the quinoa salad in a bowl and place on a plate. Place the steamed salmon fillet on top of the quinoa salad and then drizzle with sesame oil.
450gm of salmon fillet
3 spring onions
3-inches size ginger
1 bunch of mint leaves
1 french shallot
1 cup of quinoa
1 cup of frozen mixed vegetables
1/2 fresh lemon
ground white pepper