Matcha-Crusted Salmon with Sesame-Ginger Quinoa

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and pat dry 2 (6 ounce) salmon fillets with a paper towel.

2. 2

   In a shallow dish, combine 2 tablespoons of matcha powder and 1/4 cup of panko breadcrumbs, then press each salmon fillet firmly into the mixture to coat evenly.

3. 3

   Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat, sear the matcha-crusted salmon fillets for 2-3 minutes per side until golden brown, then transfer the skillet to the preheated oven for 8-10 minutes or until cooked through.

4. 4

   While the salmon cooks, rinse 1 cup of quinoa thoroughly under cold water, then combine it with 2 cups of water or vegetable broth in a medium saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.

5. 5

   In a small bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of grated fresh ginger to create the dressing.

6. 6

   Fluff the cooked quinoa with a fork, then stir in 2 tablespoons of sliced green onions and 1 teaspoon of toasted sesame seeds.

7. 7

   Serve the matcha-crusted salmon over the sesame-ginger quinoa, drizzling the prepared dressing generously over both components.