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.
Directions for: Salmon Salute
Ingredients
Salmon1 filleted wild sockeye salmon, pin bones removed and cut into 6 ounce portions
1 pinch salt and pepper
cup golden brown sugar
1 thinly sliced red onion
Quinoa1 onion, diced fine
2 clove garlic, finely chopped
1 Tbsp oil
1 cup quinoa
cup wild mushrooms, rehydrated in hot water
1 cup mushroom liquid
tsp thyme
salt and pepper
Spinach Gomaae1 bag washed and cleaned baby spinach
2 Tbsp toasted sesame seeds
2 Tbsp water
1 Tbsp soy sauce
tsp white sugar
Directions
Salmon1. Preheat oven to 450 degrees Fahrenheit.
2. Cover a baking sheet with aluminum foil. Portion the salmon and place on baking sheet, season with salt and pepper.
3. Sprinkle with brown sugar and cover with sliced onion. Bake until just firm to touch, approx. 10 to 12 minutes.
Quinoa1. Saut the onion in oil in a medium saucepan over medium high heat.
2. Add the garlic once onion is translucent, season with salt and pepper.
3. Add quinoa and continue to saut until grains are coated with oil.
4. Add the chopped mushrooms and liquid.
5. Bring to a boil over high heat; reduce heat to minimum and cover, simmer for 15 minutes.
Spinach Gomaae1. Blanch spinach in boiling salted water.
2. Remove from water and shock in ice water.
3. Drain spinach and squeeze out excess water.
4. Set aside 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.
5. Toss spinach in sauce and garnish with sesame seeds.
See more: Main, Fish, Easy