Teriyaki Ginger Salmon

This week has been and is going to be full of social activities for me. I had the major pleasure of catching Lana Del Rey in concert and my mind was officially blown. She was absolutely flawless in my mind, and put on a great show (though I wished that it had been more than an hour). If you ever have the chance to check out a one of a kind artist like her, you won't regret it. Then I attended the Bloguettes Launch Party with some other fellow bloggers (and childhood friends!), which was a blast. You can check out their blogs here and here. And finally, this weekend I am heading to Las Vegas for a bachelorette party. It seems I may have successfully crammed 3 different social groups into one week, and I am loving it!

This is my final recipe to my Easter line-up this week. I know a lot of people have their traditions, and some of those include serving fish. I didn't forget about you guys! This dish has an amazing balance between simple and clean, but also a great depth of flavor and just the right kick of ginger. I know this is going to be on regular rotation in my house this summer. 

Teriyaki Ginger Salmon

Ingredients:

• 1 lb. salmon, with skin on
• 1 cup teriyaki sauce
• 1 tsp. freshly minced ginger
• 2 garlic cloves, minced
• 3 tbsp. dark brown sugar
• 2 tbsp. honey
• 1/4 cup olive oil

Stir Fry

• 1 cup quinoa, rinsed and drained
• 1/2 tsp. garlic salt
• 2 cups water
• 1 tbsp. olive oil
• 2 bell peppers, color of your choice, thinly sliced
• 2 garlic cloves, minced
• 1 tsp. freshly minced ginger
• 1 cup snow peas
• salt and pepper to taste
• pinch of red pepper flakes

In a large zip lock bag, add the teriyaki sauce, ginger, garlic, brown sugar, honey, and olive oil. Mix together and then add the salmon into the bag. Release as much air as you can and seal the bag. Allow the salmon to marinate for 1 hour in the fridge.

Preheat the oven to 400 degrees F. Add some tinfoil to a baking sheet and place the salmon skin side down on the foil. Bake for 18 minutes until the salmon flakes easily with a fork.

Meanwhile, add the quinoa, garlic salt, and water to a medium pot. Cover and bring to a boil. Lower heat to simmer and cook for about 15 minutes, until the liquid has been absorbed and the quinoa is fluffy like rice. Set aside.

In a large saute pan, heat the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Now add the sliced bell peppers, cooking for another 2 minutes. Lastly, add the snap peas and allow them to warm slightly. Toss the vegetables, salt, pepper, and red pepper flakes into the cooked quinoa and stir to mix.

Split the quinoa between 4 different plates and top with the cooked salmon. Serve hot.