Sake salmon and quinoa

Quick Cured Sake Salmon With Quinoa


Salmon sake with salmon and green beans on a plate


Naturally gluten-free, high in protein, magnesium, potassium, folate, fiber and more, quinoa is gaining in popularity as never before. Including quinoa in your diet is easy. Although it is really a seed, it cooks like a grain and can be substituted in most recipes where other grains are used like quinoa pudding instead of rice pudding or in tabouli instead of couscous.

Quick Cured Sake Salmon with Quinoa

Course Main Course
Cuisine American
Keyword dinner, grains, omega3, protein, salmon
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3


  • 1 1 pound, 454 g salmon fillet
  • 1 tsp salt
  • 2 tsp sugar divided
  • 1 1/2 cup sake divided
  • 1/2 tsp chili paste
  • 2 garlic cloves mince
  • 1 cup quinoa
  • 1 tsp butter
  • 1 1/2 tsp olive oil divided
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped onion
  • 1 cup water
  • 1 Tbsp chopped fresh pepper


  1. Place salmon, skin side down, on a plate. Combine 1 teaspoon kosher salt and 1 teaspoon sugar; rub salt mixture evenly over skinned sides of salmon. Cover with plastic wrap; chill 2 hours.
  2. Remove plastic wrap from salmon. Rinse salmon under cold water; pat dry with paper towel. Combine 1 cup sake, remaining 1 teaspoon sugar, chili paste, and garlic in a zip-top plastic bag. Add salmon; seal and marinate in refrigerator 1 hour, turning occasionally.
  3. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
  4. Heat butter and 1 teaspoon olive oil in a medium saucepan over medium-high heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes or until onion is tender. Add quinoa; cook 1 minute, stirring constantly. Stir in 1 cup water, remaining 1/2 cup sake, juice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork. Stir in parsley. Keep warm.
  5. Preheat oven to 450° F.
  6. Remove salmon from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 7 minutes).
  7. Brush skinned sides of salmon with remaining 1/2 teaspoon oil. Heat an oven-proof skillet over medium-high heat or BBQ. Add salmon to pan, skin side up; cook 3 minutes or until golden brown. Turn salmon over, and baste with reduced marinade. Place pan in oven, and bake at 450° F for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately with quinoa.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.

Source & photo credit: Cooking Light Magazine


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