Monday, May 31, 2010

Healthy Recipe: Quick-Cured Sake Salmon with Quinoa











Sake's nutty flavor complements the quinoa and helps tenderize the salmon. This method is a quick way to cure the fish.

This recipe was AMAZING and I am not a huge salmon fan! Please try and come back to let us know what you thought :)

Yield: 4 servings (serving size: 3 ounces salmon and about 3/4 cup quinoa)

* This has been slightly altered by us :)


Ingredients

  • 1 (1-pound) salmon fillet - We got ours from Whole Foods and it was AMAZING!!!!!
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar, divided
  • 1 1/2 cups sake, divided
  • 1/2 teaspoon chili paste
  • 2 garlic cloves, minced
  • 1 cup quinoa
  • 1 teaspoon butter
  • 1 1/2 teaspoons olive oil, divided
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped onion
  • 1 cup water
  • 1/2 cup orange juice
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley

Preparation

Place salmon, skin side down, on a plate. Combine 1 teaspoon kosher salt and 1 teaspoon sugar; rub salt mixture evenly over skinned sides of salmon. Cover with plastic wrap; chill overnight.

Remove plastic wrap from salmon. Rinse salmon under cold water; pat dry with paper towel. Combine 1 cup sake, remaining 1 teaspoon sugar, chili paste, and garlic in a zip-top plastic bag. Add salmon; seal and marinate in refrigerator 1 hour, turning occasionally.

You will need to wash your quinoa, unless you have purchased pre-washed, organic quinoa.

Heat butter and 1 teaspoon olive oil in a medium saucepan over medium-high heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes or until onion is tender. Add quinoa; cook 1 minute, stirring constantly. Stir in 1 cup water, remaining 1/2 cup sake, juice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork. Stir in parsley. Keep warm.

Preheat oven to 450°.

Remove salmon from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 7 minutes).

Brush skinned sides of salmon with remaining 1/2 teaspoon oil. Heat an oven-proof skillet over medium-high heat. Add salmon to pan, skin side up; cook 3 minutes or until golden brown. Turn salmon over, and baste with reduced marinade. Place pan in oven, and bake at 450° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately with quinoa.

Nutritional Information

Calories:
519 (23% from fat)
Fat:
13.5g (sat 2.9g,mono 6.3g,poly 3.4g)
Protein:
30.3g
Carbohydrate:
41.7g
Fiber:
4g
Cholesterol:
60mg
Iron:
3.4mg
Sodium:
717mg
Calcium:
53mg
Kathryn Conrad, Cooking Light, AUGUST 2007


2 comments:

Kristin said...

This looks delicious. I have not seen quinoa in the commissary on base yet but out in town it is ridiculously expensive. Once the price goes down a little bit I will have to try this dish.

howaboutcookie said...

YUM! This looks amazing. We haven't had quinoa in a while.... this is incentive enough to grab a box. Thanks for sharing!