Green Tea Salmon With Quinoa

25 01 2014

My latest edition of Food Network Mag is all about light, low-cal dinners. Found this interesting, Asian-influenced salmon recipe in there….only 402 calories. I was also intrigued by the idea of cooking with a tea bag, which adds flavor without the extra calories. You can try this flavoring technique with water you’d use to boil veggies or cook grains in as well.

Green Tea Salmon With Quinoa

Green Tea Salmon With Quinoa

The following serves 4 (compliments of Food Network Magazine):

  • 1 cup quinoa (This Girl’s tip: buy the pre-rinsed kind!)
  • 1 to 2 tsp Sriracha
  • 1 green or black tea bag
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp grated peeled ginger (I prefer minced from the tube, saves time!)
  • 4 (4 oz) skinless salmon filets
  • 4 cups broccoli florets, cut into 1-inch pieces
  • 1 cup frozen shelled edamame
  • Kosher salt
  • 3 scallions, chopped (white and green parts separated)
  • 1/4 cup chopped fresh cilantro

Place the quinoa in a medium saucepan over medium-high heat and cook, stirring to toast, a minute or two. Add 1 and 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.

Bring 1 and 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3-4 minutes per side. Transfer the salmon to a plate using a slotted spatula and discard the tea bag.

Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.

Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with scallions for garnish.

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Blueberry and Mint Green Iced Tea

27 06 2011

Bobby Flay has a great blackberry-bourbon iced tea recipe, unfortunately, I was missing many of the ingredients to give it a try. But I did have enough to make my own twist! You could try this with any berry (blue, black or rass) and I’m sure it would be equally delish!

Ingredients, makes 10 cups:

  • 1 cup blueberries (I would recommend using more fruit, but this was all I had on hand)
  • 1/4 cup sugar (for every cup of fruit you need 1/4 cup sugar – so if you double the fruit, make sure to double the sugar)
  • 2 tbsp chopped fresh mint
  • 10 tea bags (I had green tea with honey, lemon and ginseng so that’s what I used, but Bobby’s called for black tea)
  • 10 cups cold water
  • Mint for garnish

Directions:

  • Combine the blueberries, sugar and chopped mint in a bowl and mash with a wooden spoon – you’ll want the sugar to fully combine and dissolve. Let the mixture sit while you make the tea.
  • Bring 10 cups cold water to a boil, or run it through the coffee pot. Remove from heat and add the tea bags – letting steep for about 5 mins.
  • Remove the tea bags and pour tea over the blueberry mixture. Let this sit at room temperature for at least an hour to combine the flavors.
  • Pour the mixture through a strainer into a pitcher making sure to press on the blueberry mixture.
  • Cover and refrigerate at least 2 hours, serve over ice and garish with mint springs when ready to serve.
  • I’m guessing Bobby’s trick of stirring in a shot of Bourbon  at the end would still be refreshing too! I plan to give it a try the next time I have Bourbon! 

Blueberry and Mint Green Iced Tea