Broiled Salmon is such a simple and healthy dish. The Asian cucumber salad and quinoa make an excellent pairing.
Servings : 4
Ingredients
Broiled Salmon
- 4 salmon fillet 4-6 oz.
- 2 Tbsp sesame oil
- 2 Tbsp Bragg Liquid Aminos
- 4 green onion thinly sliced
- 1 Tbsp sesame seeds
Asian Cucumber Salad
- 3 cucumber spiral cut into ribbons or thinly sliced
- 1/2 red onion thinly sliced
- 1 bell pepper finely diced
- 1/4 cup rice wine vinegar
- 2 tsp honey
- 2 tsp sesame seeds
- 1 Tbsp sesame oil
- 1/4 tsp crushed red pepper
- 1/2 tsp himalayan salt
Quinoa
- 1 cup quinoa uncooked, rinsed
- 2 cups vegetable broth with no sugar listed in ingredients
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Instructions
Broiled Salmon
- Preheat broiler. Arrange salmon in a baking dish. Drizzle with sesame oil and liquid aminos. Broil 8 minutes or until fish flakes easily with fork. Remove from dish and place on serving platter. Sprinkle with onions and sesame seeds.
Asian Cucumber Salad
- Combine all vegetables in a large non-reactive bowl (non metal). Combine rice wine vinegar, honey, sesame oil, red pepper flakes and pink salt in a blender or shaker cup. Blend or shake to combine. Drizzle over vegetables. Toss to coat. Sprinkle with sesame seeds. Allow to stand in refrigerator 1 hour. 4-6 servings
Quinoa
- Combine quinoa and broth in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 20 minutes. Fluff with fork before serving.
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Comments (1)
Trying the Asian Cucumber salad this week. All these recipes are so good. Can’t wait!