A satisfying and colorful meal.
1 cup quinoa
1¾ cups water
1 pound salmon, cut into 2 to 3 fi llets
2 teaspoons mirin or lemon juice
1 garlic clove, crushed
½ cup teriyaki sauce
1 radish, thinly sliced
1 small carrot, grated
1 small green onion, thinly sliced
1 tablespoon fresh cilantro leaves
1 teaspoon sesame seeds
Nutritional information per serving (based on 3 servings):
Calories 513 (41% from fat) • carb. 3g • pro. 39g • fat 23g •
sat. fat 5g • chol. 83mg • sod. 713mg • calc. 47mg • fiber 4g
1. Put the quinoa and water into a 2-quart,
microwave-safe casserole dish. Microwave on
Rice/Grain (A3-3 Small Grains) function. While the
quinoa is cooking, place the salmon, ß esh-side
up, into a shallow, microwave-safe dish, sprinkle
evenly with mirin, rub the ß esh with the crushed
garlic clove, and put it into the dish. Coat with
the teriyaki sauce. Turn the Þ llets over, ß esh-side
down, to marinate in the mixture.
2. Once the quinoa is cooked, remove and rest.
Cover and cook the salmon on the Fish (S-5)
function. Once cooked, divide the quinoa equally
among 3 bowls. Evenly divide the radish, carrot
and scallion among the bowls and then place a
salmon Þ llet on each, ß esh-side up. Garnish with
cilantro and sesame seeds.
3. Serve immediately – drizzle with extra teriyaki if