Lunch · Japanese · 10 min
Pan-Seared Alaskan Salmon with Ginger-Glazed Quinoa and Wilted Spinach
- Calories
- 713
- Protein
- 56g
- Carbs
- 68g
- Fat
- 21g
Ingredients
- 193.2 g SESAME GINGER SALMON WILD CAUGHT ALASKAN PINK SALMON FILLETS IN A SESAME GINGER GLAZE
- 233.4 g Quinoa, cooked
- 255.3 g Spinach, raw
- 16.9 g Oil, olive, extra virgin
Method
- 01Prepare the quinoa according to package instructions; once cooked and fluffy, fold in a tablespoon of fresh ginger and a splash of rice vinegar to build flavor.
- 02Heat half the olive oil in a non-stick skillet over medium-high heat. Add the salmon fillet skin-side down. Sear for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
- 03Remove the salmon and set aside to rest for 3 minutes. In the same pan, add the remaining olive oil and the spinach. Sauté quickly over high heat until just wilted, about 60 seconds. Season with a tiny pinch of sea salt.
- 04To plate, spoon a generous mound of the ginger-scented quinoa onto a warmed plate. Top with the crispy-skinned salmon and arrange the vibrant, wilted spinach alongside. Garnish with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds for a final touch of crunch.
Cook it with the whole plan around it
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