Ingredients

Adjust Servings:

	500 g Salmon skin-on fillets
	50 ml Соевый соус (gluten-free)
	2 cloves of Garlic
	1 cm Ginger
	to taste White pepper
	150 g Помидор свежий
	150 g Cucumber
	1/2 cup Quinoa
	1/2 cup Wild rice
	to taste Salt
	to taste Grounded black pepper
	to taste Extra Virgin olive oil
	to taste Lemon juice or lemon vinegar
	to taste Chives
	to taste Parsley leaves

Asian-Style Marinated Salmon with Easy Grain and Vegetable Salad

Name: Asian-Style Marinated Salmon with Easy Grain and Vegetable Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: Salmon: 500 g; Соевый соус (gluten-free): 50 ml; Garlic: 2 cloves of; Ginger: 1 cm; White pepper: to taste; Помидор свежий: 150 g; Cucumber: 150 g; Quinoa: 1/2 cup; Wild rice: 1/2 cup; Salt: to taste; Grounded black pepper: to taste; Extra Virgin olive oil: to taste; Lemon juice: to taste; Chives: to taste; Parsley leaves: to taste

Features:

Cuisine:

American

30 min
Serves 3
Easy

Ingredients

500 g Salmon
skin-on fillets
50 ml Соевый соус (gluten-free)
2 cloves of Garlic
1 cm Ginger
to taste White pepper
150 g Помидор свежий
150 g Cucumber
1/2 cup Quinoa
1/2 cup Wild rice
to taste Salt
to taste Grounded black pepper
to taste Extra Virgin olive oil
to taste Lemon juice
or lemon vinegar
to taste Chives
to taste Parsley leaves

Directions

Asian-Style Marinated Salmon with Easy Grain and Vegetable Salad

A quick, healthy and tasty dish! This is perfect for dinner or light lunch. Asian-style marinade makes the salmon very rich, and it is balanced with cooked grain and vegetable salad. No compromises – it’s both tasty and healthy!

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Steps

1 Done	COOK GRAINS Boil the grains. Any combination of whole grains will be good - wheat, rice, I love using a mix of quinoa and wild rice. The cooked grains can be kept refrigerated for up to 4-5 days.
2 Done 20 min	MARINATE SALMON Cut the skin-on salmon fillets into 3-4 width pieces. Finely chop or press the garlic, finely grate the ginger. Combine together soy sauce, garlic, ginger and white pepper. Pour the mixture over the salmon, making sure it is coated on both sides. Leave in the fridge for 20 min.
3 Done 10 мин	PREPARE SIDE DISH Cut the tomato and cucumber into small cubes to best compliment the grains. Finely chop the chives and herbs - save a little for garnish. Combine together and dress with salt, pepper, oil and lemon juice. Add the grains at this stage or serve them separately so that everyone could combine them on their plate. Plate up the salad.
4 Done 10 min	PAN-FRY SALMON Take the salmon out and pat with kitchen paper. Heat some oil over medium heat and place the salmon skin-side down. Cook undisturbed until half of flesh is opaque. Carefully turn it over and cook until cooked through.
5 Done	SERVE When the salmon is done, transfer it to the serving plates to the salad. Garnish with the chives and herbs before serving.