One-Pot Sesame Salmon and Quinoa
Published April 22, 2025
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½cup finely chopped white onion
- 6ounces broccoli florets, chopped into ½-inch pieces (2 packed cups)
- Salt and pepper
- 3garlic cloves, minced
- 1¼ cups/8 ounces quinoa, rinsed
- 1½ pounds skinless salmon fillet, cut into 1-inch pieces
- 6tablespoons tahini
- ¼cup ponzu
- 1tablespoon lemon juice, plus wedges for serving
- ½cup chopped roasted almonds
- ¼cup mixed chopped herbs (such as chives, parsley, dill and tarragon), plus more for garnish
- 1avocado, thinly sliced or cubed
Nutritional analysis per serving (4 servings)
984 calories; 62 grams fat; 10 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 18 grams polyunsaturated fat; 58 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 55 grams protein; 962 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or pot, heat oil over medium. Add onion and broccoli, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes. Add garlic and stir until fragrant, 30 seconds.
- Step 2
Add quinoa and 2 cups of water, season with salt and pepper and bring to a boil. Cover and cook over low heat until quinoa is almost tender, 8 to 10 minutes.
- Step 3
Season salmon with salt and arrange on top of the quinoa in a single layer. Cover and cook until salmon is just cooked through and flakes easily with a fork, quinoa is tender, and all of the liquid has been absorbed, 5 to 7 minutes longer.
- Step 4
Meanwhile, in a small bowl, combine tahini, ponzu, lemon juice and 3 tablespoons of water; season with salt and pepper. Mix well.
- Step 5
Add almonds and herbs to the pot and gently fluff the salmon and quinoa mixture with a fork.
- Step 6
Divide the salmon and quinoa mixture among 4 shallow bowls and top each with some avocado. Drizzle with some of the ponzu dressing and garnish with more herbs. Serve with lemon wedges for squeezing over.
Private Notes
Comments
won't the broccoli get overcooked, if it's cooked with the quinoa? It seems to me that one ought to remove the cooked onions/broccoli and add it back at the end.
I will definitely try this dish, as it sounds very appetizing. I know I am probably in the minority by requesting this, but I wish that some of the ingredients that may be unfamiliar to readers be marked with an asterisk and/or an explanation provided as to what they are. For example, ponzu. I know I can Goggle these, but perhaps these recipes take a lot for granted with readers' familiarity with some ingredients.
@Julie Ponzu substitute half and half soy sauce and lime juice, change proportions to taste.
Confession: I did not follow the recipe because I do not like overcooked broccoli and my salmon quality was okay but not amazing. Approach: I cooked the elements separately, then combined. The dressing is very good and key to the dish. It was interesting to combine these flavors with quinoa...it felt vaguely Peruvian. There is an idea here that I will return to.
@Lynne this is the way! I followed the recipe hoping to learn something but wish I trusted my gut which is what you described here
This look promising, I'm glad I went through the comments first and based on the feedback decided to cook everything separately. That was a good call! Nothing espectacular, I won't be making this again
When do you add the garlic? It’s in the ingredients, but not seeing it in the instructions.