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Soy Ginger Salmon

Soy ginger salmon
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This soy ginger salmon broils in minutes and gets tossed in a honey ginger glaze. Serve it over a quinoa kale salad for an easy weeknight bowl!

Ingredients

Scale

For the salmon

  • 1 1/2 pounds salmon, skin removed and cut into 1-inch pieces (see Notes for a full fillet)
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning
  • 3 tablespoons soy sauce (or tamari or liquid aminos; see Notes)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tsp ginger, grated

For the bowl (optional)

  • 1 cup dry quinoa
  • ¼ teaspoon kosher salt, plus 1 pinch
  • 1 bunch lacinato kale, chopped
  • 1 tablespoon olive oil
  • 1-inch nub ginger, grated
  • 2 tablespoons chopped chives
  • 1 tablespoon rice wine vinegar
  • Chopped bell pepper or tomatoes
  • Sesame seeds

Instructions

  1. Cook the quinoa: In a saucepan, combine the quinoa, 1 ¾ cups water, and kosher salt and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork.
  2. Prep the kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place them in a large bowl with a drizzle of the olive oil and a pinch of salt, then massage with your hands for about 1 minute, until the leaves darken and soften.
  3. Make the sauce: Place the soy sauce, rice vinegar, honey, and grated ginger in a small saucepan and bring to a boil. Reduce the heat so it is continuously bubbling and cook 4 to 5 minutes until it reduces by about 1 half (it will not be thick but this is intentional).
  4. Broil the salmon: Preheat the broiler to high and line a baking sheet with foil. Add the salmon and drizzle with olive oil, arrange the salmon pieces in a single layer on the baking sheet and sprinkle with kosher salt. Broil for 5 to 6 minutes, until browned on top and the salmon reaches an internal temperature of 125°F for medium (or 7 to 10 minutes for fillets; see Notes). Once it’s cooked, pour the sauce over salmon on the sheet and toss until combined.
  5. Assemble the salad: To the bowl with the kale, add the cooked quinoa, 1 tablespoon olive oil, the grated ginger, and the chives. Toss to combine, then season to taste with flaky sea salt.
  6. Serve: Divide the quinoa salad among bowls and top with the broiled salmon. Garnish with chopped pepper or tomatoes and a sprinkle of sesame seeds. Leftovers last up to 2 days refrigerated.

Notes

Broiling fillets: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125°F in the center).

Make ahead: The quinoa can be cooked up to 3 days in advance and refrigerated. The salmon can marinate up to 2 hours before broiling.

Soy sauce substitutes: I typically use tamari in recipes that call for soy sauce; it’s gluten-free. For a soy free and gluten-free alternative, use coconut aminos and add an additional pinch of salt.

Find it online: https://www.acouplecooks.com/soy-ginger-salmon/