Sauteed Salmon with Asian Marinade
INGREDIENTS:
- 2 cloves garlic, chopped
- 1/4 cup balsamic vinegar
- 2 tbsp low-sodium soy sauce
- 2 tsp olive oil cooking spray
- 1 tbsp chopped fresh dill
- Juice 1/2 lemon
- 1/8 tsp fresh ground black pepper
- 2 4-oz boneless salmon fillets, skin-on or skinless
INSTRUCTIONS:
- In a large baking dish or re-sealable plastic bag, combine garlic, vinegar, soy sauce, 2 tsp oil, dill, lemon juice and pepper. Add salmon and coat with mixture.
- Marinate at room temperature for 30 minutes to 1 hour; if salmon is not fully immersed in mixture, turn halfway through.
- Mist a large nonstick skillet with cooking spray and heat on medium-high. Add salmon, discarding marinade. Cook, turning once, for 6 to 8 minutes, until flakes easily when tested with a fork. (NOTE: Reduce heat to medium if salmon starts to darken quickly.)
I discovered that Halibut is hella expensive, so I substituted Tilapia in this recipe instead. I often find Tilapia to be nice to work with on a weeknight because it isn't a delicate fish. It takes pretty well to the abuse of hurried cooking, without screaming so on the plate. Because of that benefit it does have a bit more of a meaty texture, but in the end it all works out for the betterment of one's palate. I suggest cutting the orange wedges up a little smaller, otherwise they get a little awkward in the quinoa.
INGREDIENTS:
- 4 4-oz halibut fillets, skin and bones removed
- Marinade
- 1 tsp orange zest
- 1 tsp lime zest
- Juice 1/2 lime
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tsp peanut oil
- 1/2 cup diced red onion
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 clove garlic, crushed
- 1 bunch or bag spinach (9 oz), roughly chopped
- 1 cup uncooked quinoa
- 1 cup cooked black beans
- 1 orange, sectioned with juice
- 1 tsp orange zest
- 1/2 cup chopped fresh cilantro
INSTRUCTIONS:
- Set oven to broil. Place halibut in a large bowl.
- Prepare marinade: In a small bowl, mix together orange and lime zests, lime juice, salt and pepper. Pour marinade over halibut and set aside.
- Prepare quinoa: In a large sauté pan, heat oil on medium. Add onion, cumin, oregano, salt, pepper and garlic. Cook for 3 minutes, until spices release their aroma and onion begins to soften. If onion starts becoming too brown, add 1/4 cup water. In batches, add spinach and cook, covered, for 3 to 4 minutes, until slightly wilted. Add quinoa and 2 cups water. Increase heat and bring mixture to a boil, then reduce heat to a simmer. Cook, covered, for 10 minutes. Add beans and cook for 5 more minutes. Then gently mix in orange sections and juice, orange zest and cilantro. Heat through for 1 more minute.
- Meanwhile, place halibut and marinade on a baking sheet and broil in oven for about 8 minutes. Serve halibut over quinoa mixture.
INGREDIENTS:
- 1/3 cup low-sodium soy sauce
- 2 tbsp raw honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes
- 1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
- 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
- 1 small yellow onion, chopped (about 3/4 cup)
- 1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
- 12 sprigs fresh cilantro, chopped (about 1/4 cup)
- 1 1/2 cups cooked brown rice, optional
INSTRUCTIONS:
- In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.
<3 Tait
