Braised Salmon with Quinoa and Sesame-Ginger Dressing

Ingredients:

• 4 pieces (170 g each) salmon fillet skinless (preferably wild)
• 1 cup quinoa, rinsed
• 3 heads (about 340 g) young bok choy, ends trimmed and thinly sliced
• 1.5 tbsp toasted sesame oil
• 1 tbsp grated peeled ginger, plus a 2.5cm piece, thinly sliced
• 1 red jalapeño pepper, seeded (half finely chopped, half thinly sliced)
• 3 green onions, thinly sliced
• 3 tablespoons lightly salted soy sauce
• Juice of 1 lemon
• 1/4 cup fresh cilantro, torn into leaves

Preparation:

1. Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add grated ginger and cook for 1 minute, until softened.
   
   Add the quinoa. Stir occasionally until lightly browned, about 2 minutes. Add 1.25 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
   
   Add bok choy, chopped jalapeño, and half the green onions to the quinoa. Cook, covered, until the bok choy is slightly wilted, about 7 minutes.
2. Meanwhile, in a large skillet over medium heat, bring 3/4 cup water to a boil with the sliced ​​ginger and jalapeño.
   
   Add the salmon. Cover and cook for 5 minutes, until the fillets are cooked through. Using a slotted spoon, remove to a plate. Stir in the soy sauce, lemon juice, remaining green onions, and 1 tablespoon of sesame oil.
   
   Fluff the quinoa with a fork and season with salt. Serve with salmon. Drizzle with soy sauce mixture and sprinkle with cilantro.