Green Tea Salmon with Quinoa

Ingredients

• 1  tea bag green black
• 4 cups broccoli florets cut into 1-inch pieces
• 1 cup edamame frozen shelled
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ginger grated peeled
• 4 servings kosher salt 
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons pepitas hulled pumpkin seeds
• 1 cup quinoa rinsed drained well
• 16 ounce center-cut salmon fillets skinless
• 3  scallions white green separated chopped and parts
• 1 teaspoons sriracha Asian chile sauce

Equipment

• frying pan
• sauce pan
• spatula

Directions

1. Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes.
2. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes.
3. Remove from the heat.
4. Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat.
5. Add the salmon and cook until just opaque, 3 to 4 minutes per side.
6. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
7. Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
8. Add the cilantro to the quinoa.
9. Serve topped with the salmon, broccoli and edamame.
10. Sprinkle with the scallion greens and pepitas.
11. Photograph by Justin Walker