Flaky salmon glazed with sesame-ginger sauce pairs beautifully with crisp vegetables and fluffy quinoa for a nutritious meal that's ready in under 30 minutes.
Recipe Details
Ingredients
- 600g salmon fillets, skin removed, cut into 2.5cm (1-inch) cubes
- 200g quinoa
- 60ml low-sodium soy sauce
- 30ml rice vinegar
- 15ml toasted sesame oil
- 30ml honey
- 20ml fresh ginger, finely grated
- 3 cloves garlic cloves, minced
- 30ml vegetable oil
- 1 large red bell pepper, sliced into strips
- 200g sugar snap peas, trimmed
- 300g broccoli florets
- 4 stalks green onions, sliced diagonally
- 15ml toasted sesame seeds
- 10ml cornstarch
- 15ml water
- to taste salt
- to taste freshly ground black pepper
Instructions
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Rinse 200g quinoa until water runs clear. In a saucepan, combine quinoa with 480ml (2 cups) water and bring to boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
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In a small bowl, whisk together 60ml low-sodium soy sauce, 30ml rice vinegar, 15ml toasted sesame oil, 30ml honey, 20ml fresh ginger, and 3 cloves garlic cloves to create the sauce. Set aside.
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In another small bowl, mix 10ml cornstarch with 15ml water to create a slurry. Set aside.
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Heat 1 tablespoon of 30ml vegetable oil in a large wok or skillet over medium-high heat. Season 600g salmon fillets with to taste salt and to taste freshly ground black pepper. Add salmon to the pan and cook for 3-4 minutes per side until golden and cooked through (internal temperature 63°C/145°F). Transfer to a plate.
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Add remaining 30ml vegetable oil to the same pan. Add 1 large red bell pepper and 300g broccoli florets, stir-fry for 3 minutes. Add 200g sugar snap peas and cook for another 2 minutes until vegetables are crisp-tender.
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Return salmon to the pan and pour the sauce over everything. Stir gently to coat. Add the cornstarch slurry and cook for 1-2 minutes until sauce thickens slightly.
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Remove from heat and stir in 4 stalks green onions. Serve over 200g quinoa and sprinkle with 15ml toasted sesame seeds.
Tips
Salmon Selection: Choose center-cut salmon fillets for even cooking. Wild-caught salmon has a firmer texture that holds up well to stir-frying.
Vegetable Variations: Substitute or add mushrooms, carrots, or bok choy based on preference and seasonal availability.
Quinoa Prep: Cook quinoa ahead of time and store in the refrigerator for up to 3 days for quicker weeknight meals.
Sauce Storage: The sauce can be made up to a week ahead and stored in the refrigerator. Whisk before using.
Cooking Tips: Don't overcrowd the pan when cooking salmon - work in batches if necessary to ensure proper browning.