I love quinoa and salmon, so I figured I had to give this recipe a shot. It was amazing!! It took a little more work than I had anticipated, but definitely worth it. I made it for my mom and she was blown away by the flavor of both the quinoa and salmon. She described it as a five star restaurant meal. Mission accomplished!
Quick-Cured Sake Salmon with Quinoa
msm59018 Posted: 02/15/11
And11Rio Posted: 08/05/11
I followed every direction. My boyfriend loved it and I did too!
norlibl Posted: 05/26/13
This really is a restaurant-quality meal. I substituted carrots and celery for bell pepper since my meal companion does not like peppers. It was still wonderful. The fish was moist and flaky at the same time. This recipe is definitely one I will make again.
brandismom1990 Posted: 07/09/12
Let me preface this review with the words "I HATE SALMON!". Really, I only ever liked smoked salmon with tons of red onion, capers and cream cheese on a bagel and even then, the other flavors had to overwhelm it to get it down. But, in an effort to eat more superfoods, and because this had chili and garlic and sake, three of my favorite ingredients to cook with, I tried it and one word -- DELICIOUS! I cannot get enough of the sweet/tangy sauce and how it takes the "salmonness" out of the salmon leaving the fish tasting mild and flaky and the texture wasn't at all the "slimy" texture I've always equated with salmon -- maybe something to do with the curing. Just two recipe adjustments. I cut both in salt/sugar rub and in marinade times in half because I was pressed for time. Instead of baking, I just put a lid on the pan and kept reducing, reducing, reducing the liquid, adding water to keep it "poach/steaming.". I think this made my glaze much richer, which may be why I liked it so much.