Teriyaki Salmon with Quinoa and Spinach

Name: Teriyaki Salmon with Quinoa and Spinach
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g Quinoa rinsed; 360 ml Water divided; 2 g Fine salt divided; 45 ml Soy sauce divided; 30 ml Mirin divided; 20 g Honey divided; 15 ml Rice vinegar divided; 10 g Garlic minced; 10 g Fresh ginger grated; 4 g Cornstarch mixed with a little water to make a slurry; 15 ml Water divided; 10 ml Neutral oil divided; 4 g Fine salt divided; 680 g Salmon fillets skin-on if possible, patted dry; 15 ml Soy sauce divided; 15 ml Mirin divided; 170 g Baby spinach washed; 10 ml Neutral oil divided; 8 g Toasted sesame seeds for garnish; 20 g Scallions thinly sliced; 5 ml Toasted sesame oil optional finishing drizzle; 45 ml Water divided

Crisp-skinned salmon is seared in a hot skillet, lacquered with a quick teriyaki glaze, then plated over fluffy quinoa with garlicky spinach. The sauce is reduced just enough to coat the fish without turning sticky or heavy, and the spinach is cooked briefly so it stays vivid and tender.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g Quinoa rinsed
360 ml Water divided
2 g Fine salt divided
45 ml Soy sauce divided
30 ml Mirin divided
20 g Honey divided
15 ml Rice vinegar divided
10 g Garlic minced
10 g Fresh ginger grated
4 g Cornstarch mixed with a little water to make a slurry
15 ml Water divided
10 ml Neutral oil divided
4 g Fine salt divided
680 g Salmon fillets skin-on if possible, patted dry
15 ml Soy sauce divided
15 ml Mirin divided
170 g Baby spinach washed
10 ml Neutral oil divided
8 g Toasted sesame seeds for garnish
20 g Scallions thinly sliced
5 ml Toasted sesame oil optional finishing drizzle
45 ml Water divided

Instructions

Rinse the quinoa in a fine-mesh strainer. In the saucepan, combine the quinoa, 360 ml of the water, and 2 g of the salt. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the grains are tender, about 15 minutes. The quinoa is fluffy, the germ rings are visible, and no liquid remains in the pot.
While the quinoa cooks, stir together 45 ml of the soy sauce, 30 ml of the mirin, 20 g of the honey, 15 ml of the rice vinegar, the garlic, and the ginger in a small bowl. In a separate cup, mix the cornstarch with 15 ml of the remaining water to make a smooth slurry. The glaze is smooth and the cornstarch is fully dispersed with no dry lumps.
Heat 10 ml of the oil in the skillet over medium-high heat. Season the salmon with the remaining 4 g of salt. Lay the fillets in the hot skillet, skin-side down if using skin-on fillets, and sear until well browned and mostly cooked through, 3 to 4 minutes. The salmon releases easily from the pan and the underside is deeply golden.
Flip the salmon, pour in the glaze, and simmer 1 to 2 minutes. Stir in the cornstarch slurry and cook just until the sauce turns glossy and lightly thickened, spooning it over the fish as it finishes. The sauce coats the back of a spoon and clings to the salmon in a shiny layer.
Transfer the salmon to a plate. Add the spinach to the skillet with the remaining 10 ml of oil and cook for 1 minute, just until wilted. Spoon in any extra glaze from the pan and toss briefly. The spinach is wilted but still bright green and tender.
Fluff the quinoa with a fork and divide it among four bowls. Top with the spinach and salmon, spoon over the teriyaki sauce, and finish with sesame seeds, scallions, and the sesame oil if using. The bowls are neatly assembled, the salmon is lacquered, and the garnish is evenly distributed.