2 pieces of fresh grilled Oshēn Salmon
2 cups quinoa
6 cups of water
½ cup peanuts—toasted in the oven
1 tablespoon sesame oil
½ tablespoon salt
½ head of cabbage
10 snow peas
1 medium carrot
½ white onion
½ lb. shiitake mushrooms
1 cup Pad Thai sauce
Extra virgin olive oil
Why We Love It:
Need a break from all that indulgent holiday food? Icebox Café’s Grilled Salmon with Asian-Inspired Vegetable Quinoa is a recipe we just can’t get enough of.
We love the protein-packed quinoa paired with the antioxidant-rich Oshēn Salmon. The bright carrots and and crunchy snow peas give this dish a vibrant texture.
It’s simple and quick to prepare, and even more satisfying to enjoy. Cook this up any night of the week and feel good about what you're eating. The best part? You’ll likely have most of the ingredients already in your kitchen.
Don’t forget to source the freshest fish. The better the dish, the tastier the recipe. Our suggestion is to use the our One Night Stand Box.
Icebox Cafe Grilled Salmon With Pad Thai-Style Vegetable Quinoa
Start by boiling water, and then add salt. Add quinoa and cook until water is absorbed (about 20 minutes). Fluff and set aside.
While the quinoa is cooking, evenly coat two pieces of salmon with extra virgin olive oil, salt, and pepper. Place in oven at 350 degrees for 12 to 15 minutes (or until fish is flaky).
While the Quinoa is cooking, julienne your vegetables.
In a sauté pan, heat sesame oil on high and add carrots and onions. Cook for a minute, and then add snow peas, cabbage, and shiitake mushrooms. Sauté for about two minutes.
Make an open area in the middle of the pan so that your veggies form a ring around the edge. Add two eggs and scramble them in the center of the pan. Once they've started to scramble mix them in with the vegetables.
Now, add the cooked quinoa and 1/4 cup of Pad Thai sauce.
Sprinkle in toasted peanuts and give it a stir.
Top with a filet of grilled salmon.