Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry

• Seafood

  • 1 lb Salmon

• Produce

  • 1/4 cup Cilantro, fresh
  • 8 cloves Garlic
  • 1 tsp Ginger
  • 1 tsp Ginger, fresh
  • 1 Red bell pepper
  • 1 1/2 cups Sugar snap peas or snow peas
  • 1 Yellow bell pepper

• Condiments

  • 2 tbsp Honey
  • 1 Soy or teriyaki sauce
  • 1 cup Teriyaki sauce

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 3 tbsp Brown sugar, dark
  • 1/2 tsp Garlic salt
  • 1/4 tsp Red pepper flakes
  • 1 Salt and black pepper
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 5/16 cup Olive oil

• Other

  • Extras

Found on ambitiouskitchen.com

Description

Ingredients

• For the Salmon & marinade:
• 1 cup teriyaki sauce
• 1 teaspoon freshly grated ginger
• 2-4 cloves of garlic, minced
• 3 tablespoons dark brown sugar
• 2 tablespoons honey
• 1/4 cup olive oil
• 1 pound salmon
• For Quinoa Stir-fry:
• 3/4 cup quinoa, rinsed
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 4 cloves garlic, minced
• 1 1/2 cups sugar snap peas or snow peas
• Extras
• salt and black pepper to taste
• 1/4 teaspoon red pepper flakes, if desired
• extra soy or teriyaki sauce
• 1 tablespoon sesame seeds
• 1/4 cup fresh cilantro, chopped

Directions

• In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour. (I marinated my salmon in a baking pan because I ran out of ziploc bags.)
• Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was absolutely perfect. **See notes for additional information on cooking times.
• While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add salt and pepper to taste and red pepper flakes if desired.
• Spoon quinoa stir-fry evenly into 4 bowls or plates. Immediately place salmon on top. Sprinkle with sesame seeds and cilantro. Glaze with extra teriyaki sauce. DIG IN!