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White dinner plate with quinoa, sauteed greens and pan-seared fillet of salmon with chunky pickled ginger dressing on top and in a dish on the side.

Pan-Seared Salmon with Quinoa

kale, chunky pickled ginger dressing

STARS

Steamed white quinoa joins a flakey, pan-seared fillet of salmon in this delightfully nutritious bowl. Steamed kale adds fiber and healthful vitamins to complement the protein-abundant grains and omega-3-rich fish. Add pickled ginger sauce for a splash of Asian flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Seared Salmon

  • 4 salmon fillets
  • 2 tablespoons canola oil
  • 2 cups quinoa
  • 1 tablespoon olive oil
  • 4 cups chopped kale leaves
  • Salt and pepper to taste

Chunky Pickled Ginger Dressing

  • 2 tablespoons pickled ginger, drained and roughly chop
  • ¼ cup gluten-free soy sauce
  • 4 green onions, minced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sesame oil
  • Salt and pepper, to taste
Directions
1
Preheat the oven to 350°F. 
2
Dry the salmon and sprinkle with salt and pepper. Heat a large skillet over medium heat with the oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
3
Place the quinoa, 4 cups of water and a large pinch of salt in a saucepan. Bring to a simmer, lower heat, cover, and cook until the grains are tender, about 12 minutes. Toss the grains with the olive oil and adjust seasoning with salt and pepper. 
4
Bring a large pot of salted water to a boil. When boiling, submerge the kale in the water and cook for 1-2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process
5
To make the dressing, whisk together all ingredients in a small bowl. Season to taste.
6
To serve, divide the quinoa and salmon between plates. Top with kale and pickled ginger dressing.

Pan-Seared Salmon with Quinoa

kale, chunky pickled ginger dressing

STARS

Steamed white quinoa joins a flakey, pan-seared fillet of salmon in this delightfully nutritious bowl. Steamed kale adds fiber and healthful vitamins to complement the protein-abundant grains and omega-3-rich fish. Add pickled ginger sauce for a splash of Asian flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Seared Salmon

  • 4 salmon fillets
  • 2 tablespoons canola oil
  • 2 cups quinoa
  • 1 tablespoon olive oil
  • 4 cups chopped kale leaves
  • Salt and pepper to taste

Chunky Pickled Ginger Dressing

  • 2 tablespoons pickled ginger, drained and roughly chop
  • ¼ cup gluten-free soy sauce
  • 4 green onions, minced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sesame oil
  • Salt and pepper, to taste

Directions

1
Preheat the oven to 350°F. 
2
Dry the salmon and sprinkle with salt and pepper. Heat a large skillet over medium heat with the oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
3
Place the quinoa, 4 cups of water and a large pinch of salt in a saucepan. Bring to a simmer, lower heat, cover, and cook until the grains are tender, about 12 minutes. Toss the grains with the olive oil and adjust seasoning with salt and pepper. 
4
Bring a large pot of salted water to a boil. When boiling, submerge the kale in the water and cook for 1-2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process
5
To make the dressing, whisk together all ingredients in a small bowl. Season to taste.
6
To serve, divide the quinoa and salmon between plates. Top with kale and pickled ginger dressing.