Recipe adapted from Chef Michael Smith Fast Flavours Cookbook
Serves: 4
Ingredients
1 cup water
¼ cup gluten-free soy sauce
2 tablespoons coconut palm sugar
2 tablespoons grated ginger
½ teaspoon of your favorite hot sauce
4 4oz fresh salmon fillets
4 green onions, thinly sliced
1½ cups dry quinoa
3 cups water (for quinoa)
20 spears of asparagus
½ cup diced cucumber
½ cup shredded carrot
½ cup thinly sliced red cabbage
Instructions
Get the quinoa started in a rice cooker or on the stovetop. Follow directions on package for quinoa.
Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
Pour the water, soy sauce, coconut sugar, hot sauce, and ginger together in the skillet.
Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
Cover and simmer until cooked through, about 4-5 more minutes.
Steam the asparagus for 4-5 minutes, and slice/chop the carrot, cucumber, and cabbage.
Divide the quinoa and cooked asparagus, raw carrot, cucumber, and cabbage among 4 bowls. Position the salmon on each pile of quinoa and veggies, and spoon the sauce over evenly. Sprinkle with green onion to garnish.