One-Pot Sesame Salmon and Quinoa

Published: April 22, 2025

Recipe Overview

• Total Time: 45 minutes (20 minutes prep | 25 minutes cook)

• Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil

• ½ cup finely chopped white onion

• 6 ounces broccoli florets, chopped into ½-inch pieces (2 packed cups)

• Salt and pepper (to taste)

• 3 garlic cloves, minced

• 1¼ cups/8 ounces quinoa, rinsed*

• 1½ pounds skinless salmon fillet, cut into 1-inch pieces

• 6 tablespoons tahini*

• ¼ cup ponzu*

• 1 tablespoon lemon juice, plus lemon wedges for serving

• ½ cup chopped roasted almonds

• ¼ cup mixed chopped herbs (e.g., chives, parsley, dill, tarragon)*, plus extra for garnish

• 1 avocado, thinly sliced or cubed

Ingredient Notes (for clarity):

• Quinoa: A protein-rich ancient grain; rinse thoroughly under cold water to remove bitter saponins.

• Tahini: A smooth paste made from ground sesame seeds; use fresh, unseparated tahini for best flavor.

• Ponzu: A citrus-soy sauce blend (typically with yuzu/citrus juice, soy, and vinegar). Substitute with ½ cup soy sauce + ¼ cup lime juice + 1 tablespoon rice vinegar (adjust salt/acid to taste).

• Herbs: Fresh herbs enhance brightness; substitute with dried if fresh isn’t available (reduce quantity by ⅓).

Preparation (Step-by-Step)

1. Sauté Aromatics & Broccoli

Heat olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add onion and broccoli florets, season with salt and pepper. Sauté, stirring occasionally, until the onion is translucent and broccoli is bright green with slight tenderness (about 5 minutes).

Pro Tip: To prevent overcooking broccoli, remove the onion-broccoli mixture after 5 minutes and set aside (add back later). Proceed with quinoa as below.

2. Cook Quinoa

Add rinsed quinoa and 2 cups water to the pot. Season with salt/pepper, then bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and simmer until quinoa is tender (8–10 minutes; check by fluffing with a fork—kernels should be creamy).

3. Poach Salmon

Once quinoa is nearly tender, spread salmon pieces in a single layer over the quinoa. Season lightly with salt/pepper. Cover tightly and cook over low heat until salmon flakes easily with a fork (5–7 minutes). The quinoa will finish absorbing liquid during this step.

4. Make Tahini Dressing

In a small bowl, whisk tahini, ponzu, lemon juice, and 3 tablespoons water (add more water if too thick). Season with salt/pepper to taste.

5. Combine & Finish

Gently fold in roasted almonds and herbs. If you set aside the onion-broccoli earlier, add them now. Fluff the mixture with a fork to integrate flavors.

6. Serve

Divide into 4 bowls, top each with avocado slices/cubes. Drizzle with tahini dressing and garnish with extra herbs. Serve with lemon wedges for squeezing.

Pro Tips for Perfection

• Broccoli Timing: For extra-crisp broccoli, sauté briefly (3 minutes), then return after quinoa/salmon finish cooking (1 minute stir-in).

• Tahini Dressing: Adjust water to reach a drizzling consistency (add 1 tbsp at a time).

• Salmon Safety: Check doneness at 145°F (63°C) internal temp (flakes easily = done).

Adapted from original recipe with reader feedback incorporated to avoid overcooking and clarify ingredients.