The recipe for the dish is salmon fillet with broccoli, edamame soybeans and quinoa grits. Braised in green tea. Nutrition value of one serving: (4 total) Calories 402, total fats 10 g., saturated fats g., proteins 38 g., carbohydrates 40 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Justin Walker Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 440 gr. (4 pieces of 110 g.) Filet without skin from the middle part salmon or salmon
- 1 tbsp. quinoa cereals (a prosobe plant from Peru), washed and dried up
- 4 tbsp. inflorescences of broccoli, cut into pieces of 2.5 cm.
- 1 tbsp. frozen peeled green soybeans (edamame)
- 1-2 tsp sriracha sauce (asian chili sauce)
- 1 tbsp. l lightly salted soy sauce
- 1 bag of black or green tea
- 1/2 tsp peeled grated ginger
- 3 feathers of green onions (white and green parts separately)
- Coarse salt
- 1/4 Art. chopped green cilantro
- 2 tbsp. l peeled pumpkin seeds
Recipes with similar ingredients: salmon, salmon, quinoa, tea black, broccoli, green onions, edamame beans, sauce sriracha, soy sauce, ground ginger, cilantro, pumpkin seed
Recipe preparation:
- Put the quinoa in a medium pan and cook, stirring, on moderately high heat for about 3 minutes, until the croup is dry. Add 1.5 tbsp. water, sriracha sauce and bring to a boil. the fire reduce to weak, cover and cook for 12 minutes until water not absorbed. Remove the pan from the heat.
- In a medium frying pan over medium heat, bring to a boil. 1.5 tbsp. water into which a tea bag is dropped along with soy sauce, ginger and white slices of green onions. Add salmon and cook for 3-4 minutes on each side until the meat darkens. Transfer the fish with a slotted spoon to the dish. Throw away the tea bag.
- Add broccoli and soya to the liquid left in the pan. Beans, salt. Cover and cook, periodically stirring for about 5 minutes, drain the liquid. Vegetables should stay a little crunchy.
- In quinoa add cilantro. Serve to the table, laying on top of quinoa salmon, broccoli and soybeans. Sprinkle with green onions and pumpkin seeds.
