I know that your time is precious. So when I tell you that you’ll be able to get this fantastic meal prepared and on the table in no time at all, you’ve got to believe me.
Asian Marinated Salmon on Lentil and Quinoa offers the same comfort as Shepherd’s Pie, without the predictability. Even if you don’t like lentils or quinoa, you will love this recipe. You will shamelessly ask for seconds because you won’t be able to help yourself. The marinade seeps down and infuses the lentils and quinoa with that je ne sais quoi umami flavour.
Asian Marinated Salmon on Lentil and Quinoa
- 1 lb salmon filet, cut into 2-inch chunks
- 1 c raw quinoa, cooked with a little sea salt
- 1 c raw red lentils, cooked, then sprinkled with a little sea salt and black pepper
- 1 T olive oil
Asian Marinade
- 2 garlic cloves, finely chopped
- 3 scallions, thinly sliced
- 1/4 c finely chopped cilantro leaves
- 1 T olive oil
- 3 T seasoned rice vinegar
- 2 T oyster sauce (or 1 tablespoon hoisin and 1 tablespoon soy sauce)
- 2 T sweet wine or sherry
- 1/2 t sesame oil
- 1/4 t freshly ground black pepper
Combine Asian Marinade ingredients in a shallow casserole dish. Add salmon chunks and refrigerate for 1-3 hours.
Pre-heat oven to 400F.
Layer the cooked lentils in a medium-sized casserole. Drizzle on a tablespoon of olive oil.
Layer the cooked quinoa over the lentils.
Top the casserole with the salmon and all the Asian Marinade. Cook covered for 20 minutes. Serve with salad or a green vegetable. Serves 4. Excellent served cold too.
Asian Marinated Salmon on Lentil and Quinoa Print Ready Recipe
Final notes:
- This is yet another lentil recipe for the Canadian Lentils Recipe Contest. Click here to find, “like” and comment on all the Jittery Cook contest entries—Bloody Mary Lentil Soup, Chocolatey Lentil Crunch and Asian Marinated Salmon on Lentil and Quinoa.
This looks delicious. Good work with the photos.
S
It is delicious. Photos are fun to work at. One of these days I’m going to learn how to take the camera off of automatic. Thanks for liking!
Reblogged this on The ObamaCrat™.
This looks beautiful and delicious! I love all of those items but never thought to put them together. Thank you =)
Thanks Heather. It’s amazing what a Lentil recipe contest will draw out of a jittery cook!
I made it tonight
It was delicious! What a great idea
Thxs Holly
Excellent! And welcome!!
Please advise – does 1 cup of quinoa cooked refer to using 1 cup of cooked grain or,
using all the grain you obtain when you’ve cooked 1 cup of raw grain. ditto for the lentils. I made the recipie with the latter option, & felt it might have required more salmon. Thanks!
I cup of raw quinoa and 1 cup raw lentils. I’ll look over the phrasing.
The quinoa and the lentils both have protein, so it’s ok to have less salmon in this dish than you’d normally have in a salmon dinner.
Love this recipe, has become a staple in my house. Thank you so much.
You are so welcome Lara. Thanks for letting me know. I loved it too!!
Looks delicious and I love that most all ingredients are gluten free (just need to be careful with the oyster/hoisin/soy sauce option). Glad that you mentioned its good cold too because I would like to use the leftovers (yah as if) in a salad the next day.
I will be trying this 🙂