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...on a bed of red Quinoa and Edamame.
Caring for our precious HEARTS with Salmon's generous OMEGA-3 fatty acids.
For a detailed post...refer to:
http://www.foodessa.com/2012/02/salmon-heart-healthy-omega-3-with-4.html
Ingredientes
- . > (American / Metric measures) <
- . 2 pieces wild Salmon (tail fillets), skinned and cubed
- . MIX:
- . 1 tbsp. (15ml) grape seed oil (or canola)
- . 1/2 tsp. (2.5ml) rice vinegar
- . 1 tbsp. (15ml) hoisin sauce
- . 1 tsp. (5ml) black bean garlic sauce
- . Seasoning: pinch each of: sea salt, dried tarragon
- .
- . VEGETABLE and GRAIN bed: (optional)
- . 1 tbsp. (15ml) grape seed oil (or canola)
- . 1 small, sweet onion, sliced
- . 1/4 cup (50g) red quinoa
- . 1/2 cup (125g) edamame (soybeans)
Direcciones
- . Partly cook the quinoa and edamame separately. Once the quinoa is carefully rinsed and strained, simmer it on low-medium heat for about 10 minutes. The (frozen) edamame is to be steamed for about 5 minutes. These two ingredients could have been prepared ahead of time.
- . On medium heat, sauté the oil and onions for a few minutes. Add the edamame and stir. After another few minutes, add the quinoa and combine. Remove this mix and keep warm under cover.
- . In the same pan, add more oil and sear the Salmon pieces on both sides. Add the prepared Asian-style mix and let it encapsulate the Salmon for 2 minutes or so.
- . Re-add the vegetable and grain mix to complete this dish. Serve and enjoy.
- . Claudia's flavourful wishes at FOODESSA.com
