By Chef Eric Gephart

Grill Steamed Salmon over Spicy Ginger Baby Bok Choy and Quinoa Super Salad

Serves: 2 people
Cook Time: 0 - 30 min


  • Main

  • Quinoa Salad

I’m not saying I invented a new grill method; I’m just saying I have never seen anyone do this before, it makes perfect culinary sense, and it turns out fantastic every time… Just sayin’.


  1. 01

    Stabilize your grill at 450˚F. Place a soapstone or cast-iron griddle on the grill surface and let it come to temperature.

  2. 02

    Slightly season the Salmon fillet and place down on the hot surface. Sear and cook for 1 ½ minutes then flip to sear the other side.



    • 2 tablespoon Extra Virgin Oil
    • 8 ounces Kvaroy Arctic Salmon
  4. 03

    After you flip the fish, place the chopped bok choy, mushrooms, ginger and garlic on the hot surface in a pile. Cook for 1 minute then splash the vegetable mixture with sake, sambal and soy and toss the vegetables with your tongs then using a fish spatula, flip the salmon onto the pile of seasoned vegetables and close the dome for 4 minutes and allow the fish to gently steam to an internal temp of 130˚F as the vegetables cook. After 4 minutes, remove the fish from the vegetables and reserve. Fold in the cilantro into the grilled vegetables.



    • 3 Heads Baby Bok Choy, chopped and cut into 6th
    • 2 teaspoons Ginger, Fine Mine
    • 1 teaspoon Garlic, Minced
    • 1 Each Portobella Mushroom, Gilled and Broken up Into Bite Sized Pieces
    • 1/4 cup Sake
    • 1 tablespoons Sambal
    • 1 tablespoons Tamari or Soy Sauce, Less Sodium
    • 1/4 Bunch Cilantro, Rough Chopped
  6. 04

    Plate ½ cup of quinoa salad, top with seared vegetables and transfer the grill seared salmon right on top. Enjoy!

  7. Quinoa Salad

  8. 05

    Be sure almonds, sesame seeds and corn are roasted and ready before building the salad.



    • 1/2 cups Almonds, roasted and chopped
    • 2 tablespoons Sesame seeds, toasted
    • 1 cup Corn kernels, roasted
  10. 06

    Mix, water and quinoa in a saucepan and bring to a gentle boil for 10 to 12 minutes until the quinoa becomes slightly softened, accepts the water and begins to open. Spread the cooked quinoa on a sheet pan and cool for 30 minutes, agitating ever 10 minutes. Quinoa can be cooked and cooled a day ahead of time if needed.



    • 3 1/4 cups Water
    • 2 cups Red quinoa, rinsed
  12. 07

    In a large mixing bowl, stir together all ingredients except quinoa. Make sure all ingredients are thoroughly mixed then add the quinoa and gently fold in until fully incorporated.



    • 1/2 cups Almonds, roasted and chopped
    • 2 tablespoons Sesame seeds, toasted
    • 1 cup Corn kernels, roasted
    • 2 teaspoons Cumin powder
    • 2 teaspoons Coriander powder
    • 1/4 cup Maple syrup
    • Juice from 2 limes
    • 1/4 cup Rice wine vinegar
    • 3 tablespoons Tamari or Soy sauce, less sodium
    • 2 tablespoons Sesame oil
    • 1/2 cup Cilantro, minced
    • 1/2 cup Parsley, minced
    • 1/2 cup Chives, sliced thin
    • 2 tablespoons Jalapeno, minced
    • 1/4 cup Edamame beans