Asian Salmon with Quinoa

Asian Salmon

    • Cook Time
    • Minutes

Cooking meals in pouches is a very old technique.  It leaves the dish moist and tender.  However, be careful when opening because hot steam will be released.

Ingredients

  • 2 salmon fillets (5-6oz each)
  • 1 cup cooked quinoa
  • 2 cups coarsely chopped bok choy
  • ½ cup sliced shitake mushrooms
  • 2 scallions chopped
  • 1 tbsp of oil (olive, vegetable or sesame)
  • 1 tsp. grated fresh ginger root (optional)
  • 1 garlic clove, pressed
  • 2 tbsp. tamari soy sauce (Bragg's liquid amino's can be substituted)

Instructions

  • 1. Spread half of the cooked quinoa on the center of foil.
  • 2. Layer the greens, mushrooms, fish and scallions on top.
  • 3. Combine oil, ginger, garlic and soy sauce in a small bowl.
  • 4. Pour half over each serving.
  • 5. Fold the foil into airtight packets and bake for 20 minutes on 450.
  • 6. Be careful when opening because hot steam will be released.

Instructions

  • 1. Spread half of the cooked quinoa on the center of foil.
  • 2. Layer the greens, mushrooms, fish and scallions on top.
  • 3. Combine oil, ginger, garlic and soy sauce in a small bowl.
  • 4. Pour half over each serving.
  • 5. Fold the foil into airtight packets and bake for 20 minutes on 450.
  • 6. Be careful when opening because hot steam will be released.

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About Chef

Dr. Olivia Joseph

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