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Grilled Salmon with Ginger Pickled Quail Eggs and Hoisin Rice Bowl
Recipes
Grilled Salmon with Ginger Pickled Quail Eggs and Hoisin Rice Bowl
4 servings
4 hours total (Active 50 minutes)

Ingredients

...for pickled quail eggs
  • 8 quail eggs
  • ½ cup citrus champagne vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon ginger spice paste
  • 2 drops red food coloring
  • …for hoisin rice
  • 6 green onions, divided
  • 4 cloves garlic
  • 1 tablespoon ginger spice paste
  • 1 rib celery
  • 1 medium red bell pepper
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 cup basmati rice
  • 2 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons hoisin sauce
  • …for salmon
  • 4 (5 oz) salmon fillets
  • 1 tablespoon olive oil
  • 2 teaspoons everglades seasoning
  • 3 tablespoons hoisin sauce
  • 2 teaspoons rice wine vinegar

Steps

    1. Prepare eggs. Bring small saucepot filled ¾ with water to a boil on high. Gently place eggs into water. Boil 4–5 minutes; drain and chill quickly in an ice bath. When cool, peel and reserve.
    2. Combine in small saucepot: champagne vinegar, ½ cup water, sugar, 1 teaspoon salt, and 1 tablespoon ginger until blended. Bring to a boil over high, stirring to dissolve sugar and salt. Remove pot from heat and set aside to cool to room temperature. Add peeled quail eggs, and red food coloring. Cover pot with lid and chill 4 hours.
    3. Prepare rice. Slice green onions (¾ cup); reserve ¼ cup. Mince garlic; finely chop celery and bell pepper.
    4. Preheat 3-quart saucepot on medium for 2–3 minutes. Add 2 tablespoons oil, remaining ½ cup green onions, garlic, remaining 1 tablespoon ginger, celery, bell pepper, and remaining 1 teaspoon salt. Cook 8–10 minutes, stirring occasionally, until vegetables soften.
    5. Stir in rice, stock, and bay leaves; bring to a boil. Cover pot with lid and reduce heat to low; simmer 18–20 minutes until liquid is absorbed. Let stand 5 minutes. Stir in 2 tablespoons hoisin sauce.
    6. Prepare salmon. Preheat grill pan on high for 5–6 minutes. Evenly coat salmon fillets with remaining 1 tablespoon oil, then season both sides of fillets with everglades seasoning. Place salmon on grill pan and cook 3–4 minutes on each side, until 145°F (and opaque and separates easily).
    7. To serve, combine in small bowl: remaining 3 tablespoons hoisin and rice wine vinegar until blended. Drain quail eggs and slice in half. Divide rice among 4 bowls; top each bowl with salmon and quail eggs. Drizzle with hoisin mixture and garnish with reserved green onions before serving.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 670, Total Fat 33g, Sat Fat 7g, Trans Fat 0g, Chol 230mg, Sodium 2280mg, Total Carb 58g, Fiber 2g, Sugars 15g, Protein 36g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%