Asian Inspired Salmon with Quinoa

So, I was on my way back from work with Row the other day, it was late, and we knew we were going to need dinner as soon as we got home.  Though it was the end of the week in terms of our groceries, there was still some salmon in the freezer.  A lack of vegetables though, only 1 yellow onion.  But ooh!  There's still quinoa.

Quinoa.  Recently people have been going ga-ga over this "superfood".  It's a grain that also has lots of protein and is generally good for you.  So a few months ago, I tried it.  I figured since everyone (including my roommate) raves about it, it's bound to be tasty.  And you know what?  I wasn't overly impressed.  It's kind of nutty, but other than that, it's super bland.  But it's good for you so I figured I should give it a try.  The good thing about food with not much flavor of its own is that you can use it like the proverbial blank canvas and put your own flavors there.  And so, the other night, based on Pinterest and Tastespotting inspiration, Row and I assembled this dish:  An Asian inspired salmon on a bed of quinoa with caramelized onions.

Things to Note:  Marinades are very taste specific.  I suggest using what we did as a guideline and adjusting it based on what flavors you feel might be missing.

-We made extra quinoa so we could have it for lunch.  I would suggest using about 1 cup of dry quinoa for 2-3 people.

-I would also suggest replacing the water with vegetable broth for more flavor, but I didn't have any in the house.

Asian Inspired Salmon with Quinoa
Ingredients:
Salmon:
4-6oz piece of Salmon (skin on)
(3) Tbs Teriyaki Sauce
(2) Tbs Sesame Oil
(1/2) Tbs Dijon Mustard
Juice from (1/2) Lemon
(1) Clove Garlic (minced)
Salt

Quinoa
(1-1/2) Cups Dry Quinoa (if yours isn't prewashed, you should wash it)
(2-1/2) Cups Water
(2) Tbs Unsalted Butter
(1) Medium Yellow Onion (sliced)
(2) Cloves Garlic (minced)
Salt and Pepper to taste
(3) Tbs Soy Saucse (approx.  adjust according to taste)

To Do:
- Mix the Teriyaki, Sesame Oil, Mustard, Garlic and Lemon Juice together in a container large enough to fit your salmon.  I use a rectangular Pyrex storage container.  Place the salmon in the marinade, cover with plastic wrap and let sit.  Ideally you would marinate it for an hour or more, but since I was short on time I just marinated it while the quinoa cooked.
- Place the butter, quinoa and water in a pot and bring to a boil.  Once it hits a boil, reduce to a simmer and simmer for about 15 minutes, until the liquid is all absorbed.  I keep the pot covered and just check on it.
- While the quinoa cooks, grab a large pan and heat some oil.  Place all your onions in the pan and lower the heat.  Keep the onions moving by stirring them so they don't burn.  After about 10 minutes add the garlic.  Let the onions cook down until they are soft. The quinoa should be about done by now.
- Splash some soy sauce over the onions and add (2) tablespoons of soy sauce to the quinoa.  Stir it together, and then add the onions to the quinoa pot.
-Heat a skillet and add a dash of sesame oil.  When the pan is hot, place the salmon in it skin side down.  Resist the urge to move it.  As the FoodNetwork keeps telling me, the fish will tell you when it's done by unsticking itself. Flip the salmon over and cook on the other side.  (About 5 minutes total)
- If you like your salmon rare, it should be good now.  If not, put it in the oven at 350 degrees f for about 5-7 minutes to cook it a bit more.
- Put the onion quinoa mixture on a plate, and sit the salmon on top.  And enjoy!!!!!

Let me know how yours turns out!

Fried Rice with Leftovers. And no Wok.

Since this is going to be a mostly food/cooking blog, I figure I should start this off with a recipe.  I'm a huge fan of fried rice, but until this morning have never made it.  And by a fan, I really mean that when I order Chinese foods it's one of the only things I order, and t is my sole purpose for going to a good Hibachi restaurant.  I guess it's that mostly I don't have day old rice, and if I do, there aren't eggs around, or a myriad of other reasons.  This morning though, I had all of those things, plus some meat, so the amazing Row and I teamed up for a fried rice lunch.

Now, while I have read a bunch of recipes for fried rice and gleaned a bunch of tips, I wasn't sure how this would turn out since I'm missing that crucial bit of hardware for Asian cuisine - a WOK.  Figured it was worth a shot however, using a conglomeration of other pots/pans (ok, 3. but still).

As we took stock of our kitchen this morning, we realized that we had perfect leftovers for this dish, and that the recipe could be really flexible.  Which means, you can make it with whatever you have lying around and whatever vegetables/meat you like.  We really enjoyed this combination and I can see it being a good way for me to use up food, having something to bring for lunch, and also fit in vegetables.  And thus, onto the recipe, as it was cooked this morning.

Chicken and Meatball Fried Rice
Ingredients:
(2) Eggs
(2) Cups (cooked) Day old Brown Rice
(3) Carrots - Peeled and Diced
(1) Small Yellow Onion - Diced
(4) Large Broccoli Floretts - Chopped into small pieces
(2) Cloves of Garlic - Minced
(1/2) Small Breast of Chicken (cooked) - Diced
(3) Leftover Italian Meatballs - Diced
Sesame Oil for Sautéing
Soy Sauce and Teriyaki Sauce for Finishing
Pinch of Black Pepper

To Do:

-Begin by prepping all the ingredients.  In one bowl place the carrots, onion, broccoli.  In a separate bowl place the chicken and meatball pieces (or leave them on their cutting board until you need them.  Which is what I did this morning)

-Heat a large nonstick skillet with some sesame oil over med-high heat.  Add the carrots, onion, broccoli and keep them moving around the pan so they don't sit in place and burn.  Once the vegetables begin to soften (about 5 minutes) add the minced garlic.  Lower the heat and push the vegetables around the pan occasionally while you work on the eggs.

-Beat the (2) eggs together and add a pinch of pepper to the bowl.  Heat a small pan and add a tablespoon of sesame oil.  When the pan is giving off heat, pour the eggs in.  The goal here is for the small bits of scrambled eggs that you get when you order fried rice in a restaurant, so keep the eggs moving and use your rubber scraper/spatula to break the scrambled eggs into small pieces.  Remove the pan from the heat and place to the side.

-Most things are cooked now, so it's time to warm up the rest and ultimately mix it together!  Add the chicken and meatball pieces to the vegetable pan and mix it all around.  You want the meat interspersed with the vegetables and for everything to be getting warm.  You also can add the eggs to this pan at this time and mix those in as well.

-Next, find a pot that can fit all this food, and put it in a pot on medium heat.  Add a splash of the sesame oil and pour in the (2) cups of rice.  Mix it all through so the rice warms up.  When the rice is warm (I test this by dipping in a wooden spoon and tasting a few grains), add the contents of your skillet.  Almost done!  Now take your soy sauce and teriyaki sauce and add a splash of each to the pot.  Mix everything around and taste to see if more sauce is needed.  Remove from heat, spoon into bowls, and enjoy.

And that's my first recipe - I welcome feedback and any suggestions people might have for me to take into account as I post future ones.  Happy Eating!