Name: Thai Quinoa and Salmon Meal Prep
Yield: 4
Ingredients: For the Salad; 1 cup quinoa, rinsed (or pre-washed); ½ teaspoon salt; 1 red bell pepper, cut into bite-sized strips; 1 carrot, peeled and grated; 1 English cucumber, seeded and diced; 2 scallions, white and green parts, finely sliced; ¼ cup freshly chopped cilantro; 2 tablespoons fresh chopped mint or basil (optional); For the Dressing; ¼ cup freshly squeezed lime juice, from 3-4 limes; 2-1/2 teaspoons Asian fish sauce; 1-1/2 tablespoons vegetable oil; 2 tablespoons sugar; ¼ teaspoon crushed red pepper flakes (use less if you don't like heat); For the Salmon:; ¼ cup reduced-sodium soy sauce (or tamari for gluten-free); 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon Sriracha sauce (or to taste); 1 tablespoon grated fresh ginger; 1 tablespoon minced garlic; 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces; 1½ teaspoons sesame oil; 2 tablespoons finely chopped scallions, for garnish

Scale

Ingredients

For the Salad
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 English cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped mint or basil (optional)
For the Dressing
¼ cup freshly squeezed lime juice, from 3-4 limes
2-1/2 teaspoons Asian fish sauce
1-1/2 tablespoons vegetable oil
2 tablespoons sugar
¼ teaspoon crushed red pepper flakes (use less if you don't like heat)
For the Salmon:
¼ cup reduced-sodium soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce (or to taste)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
1½ teaspoons sesame oil
2 tablespoons finely chopped scallions, for garnish

Instructions

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
4.In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

Notes

myWW points: Blue Points: 8; Green Points: 14; Purple Points: 7

Nutrition

Serving Size: 1
Calories: 181
Sugar: 8
Fat: 5
Carbohydrates: 31
Fiber: 3
Protein: 5