Teriyaki Salmon with Ginger-Infused Quinoa

This Teriyaki Salmon recipe beautifully marries traditional Japanese flavors with a creative twist by serving it over ginger-infused quinoa. The salmon is glazed with a homemade teriyaki sauce, providing a sweet and savory profile, while the quinoa adds a nutty texture and a hint of warmth from the ginger. This dish is not only delicious but also meets a variety of dietary preferences, being high in protein and gluten-free.

Ingredients:

• 2 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 cup quinoa
• 2 cups water
• 1 teaspoon freshly grated ginger (for quinoa)
• 1 tablespoon sesame oil
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. In a small saucepan, combine soy sauce, brown sugar, mirin, rice vinegar, 1 teaspoon grated ginger, and garlic. Heat over medium heat until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Set aside.
2. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, water, and 1 teaspoon freshly grated ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
3. Meanwhile, preheat a grill or skillet over medium-high heat. Brush the salmon fillets with sesame oil and season with salt and pepper.
4. Grill or pan-sear the salmon for about 4-5 minutes per side, or until cooked through and flakes easily with a fork. Brush with the teriyaki sauce during the last minute of cooking.
5. To serve, scoop ginger-infused quinoa onto plates, top with teriyaki salmon, and drizzle with any remaining sauce. Garnish with sliced green onions and sesame seeds.