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Salmon Salute

Salmon Salute
Cook Time
30 min
Yields
4 servings

A succulent salmon dish served with quinoa and a Japanese gomaae salad.

The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

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ingredients

Salmon

1
filleted wild sockeye salmon, pin bones removed and cut into 6 ounce portions
1
pinch salt and pepper
½
cup golden brown sugar
1
thinly sliced red onion

Quinoa

1
onion, diced fine
2
clove garlic, finely chopped
1
Tbsp oil
1
cup quinoa
½
cup wild mushrooms, rehydrated in hot water
1 ½
cup mushroom liquid
½
tsp thyme
salt and pepper

Spinach Gomaae

1
bag washed and cleaned baby spinach
2
Tbsp toasted sesame seeds
2
Tbsp water
1 ¼
Tbsp soy sauce
½
tsp white sugar
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directions

Step 1

Preheat oven to 450 degrees Fahrenheit.

Step 2

Cover a baking sheet with aluminum foil. Portion the salmon and place on baking sheet, season with salt and pepper.

Step 3

Sprinkle with brown sugar and cover with sliced onion. Bake until just firm to touch, approx. 10 to 12 minutes.

Step 4

Sauté the onion in oil in a medium saucepan over medium high heat.

Step 5

Add the garlic once onion is translucent, season with salt and pepper.

Step 6

Add quinoa and continue to sauté until grains are coated with oil.

Step 7

Add the chopped mushrooms and liquid.

Step 8

Bring to a boil over high heat; reduce heat to minimum and cover, simmer for 15 minutes.

Step 9

Blanch spinach in boiling salted water.

Step 10

Remove from water and shock in ice water.

Step 11

Drain spinach and squeeze out excess water.

Step 12

Set aside ½ tablespoon of sesame seeds for garnish. Grind the remainder in pestle and mortar. In a mixing bowl combine sesame seed paste, water, soy sauce and sugar.

Step 13

Toss spinach in sauce and garnish with sesame seeds.

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