After preparing a large meal on Saturday for my family and having another large meal with Michael's family on Sunday to celebrate Rosh Hashanah, I felt like we needed to take a food time-out! Instead of diving into the leftovers that we had from Saturday, since I thought we could save those for later in the week, we decided to grill up some salmon and serve it with a vegetable quinoa.
The salmon was by far the best salmon that we've cooked to date. The marinade is simply 1/4 cup brown sugar and 2 tablespoons soy sauce. The key is to grill the salmon evenly, for just the right amount of time so that the marinade soaks into the salmon and give it a perfect balance between the sweet sugar and the salty soy sauce. I'll bow down to Michael for grilling up an amazing salmon!
Brown Sugar Salmon
Ingredients
- 4 6oz salmon fillets
- 1/4 cup light brown sugar
- 2 tablespoons soy sauce
- cooking spray/olive oil
Directions
- In a small bowl, mix the brown sugar and soy sauce; set aside
- Preheat grill or grill pan to medium-high heat
- Prepare salmon by washing salmon and pat dry
- Drizzle olive oil on a piece of foil and place salmon on foil
- Fold the edges of the foil to create a bowl/barrier so the marinade is contained on the fish
- Coat the salmon with the marinade
- Place the foiled bowl on the grill and cook for about 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of brownness
Vegetable Quinoa
Ingredients
- 1 cup of uncooked quinoa
- 1 cup vegetable broth
- 1 cup water
- 1/4 cup onion, finely chopped
- 1/4 celery, finely chopped
- 1/4 carrots, finely chopped
- 1/4 mushrooms, finely chopped
- 1/2 cup cooked corn
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon thyme
- salt and pepper to taste
- 1 tablespoon olive oil
- In a medium sauce pan, bring quinoa, vegetable broth, and water to a boil then cover sauce pan and reduce heat to low and allow quinoa to cook until all of the water is broth/absorbed
- While the quinoa is cooking, in a medium frying pan, on medium heat, cook the celery and carrots until they start to soften and brown, about 4/5 minutes. Once browned, add onions and saute for about 3/4 minutes. Then add corn and mushrooms and continue cooking for about 5 more minutes.
- Once quinoa is cooked, add sauteed vegetables and spices
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