Firecracker Salmon with Quinoa and Broccoli

Firecracker Salmon with Quinoa and Broccoli


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Add a bit of heat to your dinner with this recipe. The salmon is flavorful and spicy, which will offset with the mildness of the quinoa and broccoli.

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Chicago, IL

Time needed

12 hour preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 salmon fillets
  • ½ cup of sesame oil
  • ¼ cup of soy sauce
  • ¼ cup of balsamic vinegar
  • 2 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 1 teaspoon of fresh ginger, grated
  • 1 teaspoon of cayenne
  • Salt and pepper to taste

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For the marinade:
The night before dinner, prepare the marinade for the salmon. In a large container, mix together sesame oil, soy sauce, vinegar, garlic, brown sugar, ginger, cayenne, salt, and pepper. Then, place the salmon fillets in the container and let marinate in the refrigerator overnight.

For the salmon:
As the quinoa and broccoli steams, heat a greased skillet over medium heat. Place the salmon fillets in the skillet and let cook for 10 minutes on each side. Remove from heat and let set in aluminum foil for several minutes. Serve with a side of quinoa and broccoli. Garnish with lemon and enjoy!

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