Try this Thai Poached Salmon with Quinoa!


  • 1 ½ cups quinoa
  • 1 cup coconut
  • 2 cups water
  • 1 8” stalk of lemon grass chopped
  • 2 tablespoons chopped ginger
  • Vegetable Stock
  • 1 small package baby kale or spinach (3 cups)
  • Olive oil or vegetable oil

Ingredients (Marinade):

  • 2 pounds salmon, cut into 4 equal filets (or kept whole)
  • Juice of 1 orange
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon tamari
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic


  1. Place salmon into a shallow dish.  Combine marinade ingredients and pour over salmon.  Allow to marinate for up to 1 hour in refrigerator.
  2. Meanwhile, in a small saucepan, combine the coconut, water, lemon grass and 2 tablespoons of ginger.  Simmer for 5 minutes. Then let it steep for another 10 minutes.
  3. Strain the liquid into measuring cup and add enough vegetable stock to make 1 ½ cups of liquid
  4. In a shallow baking dish or sheet tray, combine quinoa and the 1 ½ cups of water/stock mixture.  Place directly into your Convection Steam Oven (no need to pre-heat!) and select Steam mode 210◦.  Cook for 15 minutes.
  5. Remove quinoa from CSO (do not turn oven off) pile kale or spinach on top of quinoa, making a little bed for the salmon.  Place salmon onto greens, pouring on remaining marinade as well.  Return pan to oven and insert temperature probe.  Set internal temperature to 135◦.  Decrease oven temperature to 190◦.  During this time preheat your Convection oven to Convection Broil on setting 1.
  6. Once the fish reaches 135◦ degrees remove and drizzle with olive oil or vegetable oil and place under pre-heated broiler for 3-4 minutes.  Enjoy!