2 cups quinoa, cooked
1/2 tablespoon grated fresh ginger
3 tablespoons fresh orange juice plus zest 2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Siracha sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon toasted sesame oil
2 tablespoons extra-virgin olive oil
2 (6-ounce) salmon fillets, skin on
2 tablespoons roughly chopped parsley
2 tablespoons chopped scallion
1/2 cup bean sprouts for garnish, divided (optional)
Kosher salt and freshly cracked black pepper
Bring the salmon to room temperature before cooking.
Cook 2 cups of quinoa according to packaged instructions. Set aside.
In a bowl, whisk together the ginger, orange juice, 1 teaspoon orange zest, honey, soy sauce, vinegar, Siracha, cumin, and coriander together until well incorporated, then whisk in the sesame oil. Set aside.
Heat extra-virgin olive oil in a medium cast iron skillet over medium-high heat until the skillet begins to smoke, about 2 minutes. Meanwhile, season the salmon with salt and some pepper on both sides. Add the salmon to the skillet, skin side down. Cook until you get a nice crust on the salmon, about 2-3 minutes. Turn the fish and cook for another until it feels slightly firm to the touch, about 2 minutes more.
Serve skin side up. Spoon over the sauce and garnish with parsley, scallions and bean sprouts.
Serve the salmon skin-side up. Spoon the sauce over the salmon and garnish each piece of fish with 1/4 cup fresh bean sprouts or scallions.
When searing protein, I NEVER touch it while it's cooking (as tempting as it can be)- that's to make sure I get a really crisp skin. Let the natural cooking chemistry happen to really develop a good crust. You'll be amazed at the results.
I like to serve this dish with quinoa or brown rice. Serve 1/2 cup of whatever grain you like per piece of protein. Barley or couscous would also be nice! I also like to serve this dish with a handful of tender greens like arugula or mixed greens!