Asian Glazed Salmon & Quinoa Fried “Rice”

Asian Glazed Salmon & Quinoa Fried “Rice”

Course Main Course

Servings 4 people

Author Chef Rhadia


  • 2 lbs. wild salmon portioned into 4-8oz. servings
  • ¼ cup Ponzu citrus seasoned dressing sauce
  • 1 tsp. chili garlic sauce
  • 1 tsp. freshly grated ginger
  • 1 tbsp. honey
  • 1/2 tsp sesame oil
  • 2 tablespoons olive oil divided
  • 2 large eggs beaten
  • 2 cloves garlic minced
  • 1 small onion diced
  • 2 carrots peeled and diced
  • 1 tbsp. grated fresh ginger
  • 1/2 cup frozen peas
  • 3 cups cooked quinoa
  • 3 tablespoons soy sauce
  • 2 scallions sliced
  • ½ tsp sesame oil
  • Sriracha for serving


  1. Asian Glazed Salmon
    1. Preheat the broiler. Combine all ingredients in a bowl. Place the salmon fillets on a broiler pan and baste with the sauce. Broil salmon until cooked through, about 8 minutes, basting again with the glaze.
    2. Remove the salmon from the heat and baste once more with the glaze before serving.
    Quinoa Fried “Rice
    1. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add egg, and cook until scrambled, stirring occasionally.
    2. Remove egg, and transfer to a separate plate.
    3. Add an additional 1 tablespoon olive oil and sauté onions, carrots, ginger, and peas season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
    4. Increase heat to high, add in cooked quinoa, and soy sauce. Cook, stirring constantly, until heated through, about 2 minutes. Then add in the eggs and stir to combine.
    5. Add the sesame oil, and scallions, and stir to combine, and remove from heat.

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