Since this is a meal from my pre-blog days, I don’t have any measurements. But this seems to be the most asked about recipe from my instagram so I figured it would be an appropriate first blog post!
To make the salmon: In a ziplock bag, I add some low sodium soy sauce (enough for the salmon to lay in it and absorb some) and grate about 1/4 teaspoon fresh ginger**into the bag and mix it together. Add the salmon to the bag, gently mix the sauce around the fish and let sit for 20 minutes in the fridge. Then bake at 375 for about 15 minutes. The time depends on how thick your fish is so keep an eye on it, you want it to be opaque and flaky.
**I buy fresh ginger and keep it in the freezer so it lasts longer. Also, when you keep it in the freezer it grates up nicely and you don’t even have to peel it, just grate the whole thing!!
To make the toasted quinoa and greens: Again, I don’t have any measurements, but quinoa multiplies in size when you cook it, so a 1/4 cup dry is usually good for 2 servings cooked for me. To toast the quinoa, before you cook it, add it to a large dry skillet and heat it over medium heat swirling the pan around frequently, (the same way you might toast sesame seeds or almonds). This gives the quinoa a nice nutty flavor since it’s pretty bland until you season it. You can then prepare the quinoa according to the directions, and I like to use a little vegetable stock or chicken stock to replace some of the water also, which gives it more flavor. Meanwhile, cut up some white onion and garlic and get that sauteing in a pan on medium low heat with some coconut oil or EVOO. Add your favorite mixed green, this happens to be a mix of organic baby greens of spinach, kale, chicory, chard. collards and mustard greens. Cook until the greens are wilted, then add your cooked quinoa and toss together.
Top the quinoa and greens mixture with the salmon, grate some fresh lemon zest over the whole dish and voila!!