Quinoa-Crusted Wild Salmon in...Quinoa-Crusted Wild Salmon in Ginger-Turmeric Dashi

Name: Quinoa-Crusted Wild Salmon in Ginger-Turmeric Dashi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 2 (6oz) wild-caught salmon fillets, skin removed; 1/2 cup cooked and dried red quinoa; 500ml high-quality vegetable or fish bone broth; 1 inch piece of fresh ginger, thinly sliced; 1/2 inch piece of fresh turmeric, bruised; 2 heads of baby bok choy, halved lengthwise; 2 tablespoons extra virgin olive oil; 1 teaspoon fresh lemon zest; Fine sea salt to taste; Small handful of micro-cilantro for garnish

🍴

Cuisine

Modern Wellness

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Medium

A vibrant, nutrient-dense masterpiece featuring crispy quinoa-crusted salmon atop a golden, aromatic ginger-turmeric broth with charred baby bok choy.

Modern WellnessMedium

Ingredients

•2 (6oz) wild-caught salmon fillets, skin removed

•1/2 cup cooked and dried red quinoa

•500ml high-quality vegetable or fish bone broth

•1 inch piece of fresh ginger, thinly sliced

•1/2 inch piece of fresh turmeric, bruised

•2 heads of baby bok choy, halved lengthwise

•2 tablespoons extra virgin olive oil

•1 teaspoon fresh lemon zest

•Fine sea salt to taste

•Small handful of micro-cilantro for garnish

Cooking Instructions

01
In a small saucepan, combine the broth, sliced ginger, and bruised turmeric. Bring to a gentle simmer over low heat for 15 minutes to infuse the aromatics, then strain and keep warm.
02
Season the salmon fillets with sea salt and lemon zest. Press the top (skinless side) of each fillet firmly into the cooked quinoa to create an even, textured crust.
03
Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Place the salmon quinoa-side down and sear for 3-4 minutes until the crust is golden and crispy.
04
Carefully flip the salmon and cook for an additional 2-3 minutes for a medium-rare center. Remove from pan and let rest.
05
In the same pan, add the remaining oil and sear the bok choy cut-side down for 2 minutes until slightly charred but still vibrant green.
06
To serve, pour the warm ginger-turmeric broth into two shallow bowls. Place the charred bok choy in the center and nestle the salmon on top. Garnish with micro-cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023