Teriyaki Grilled Fish with Quinoa Salad

Teriyaki Grilled Fish with Quinoa Salad

A fusion of Asian and Mediterranean flavours in a single, nutrient-dense dish — grilled fish glazed in teriyaki sauce, served with a refreshing quinoa salad.

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Why It’s Good for You

• Omega-3 Fish: Supports brain, heart, and joint health with lean protein and healthy fats.
• Quinoa: A complete protein, fibre-rich and perfect for energy and blood sugar stability.
• Antioxidant Veggies: Colourful vegetables boost immunity and cellular health.
• Digestive Support: Garlic, ginger, and lemon aid digestion and gut comfort.

Recipe

Ingredients:

• For the Teriyaki Grilled Fish:
• 2 fillets white fish (cod, snapper, or halibut)
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp lemon juice
• Sesame seeds, chopped green onion (optional garnish)

• For the Quinoa Salad:
• 1 cup quinoa (rinsed)
• 2 cups water or veggie broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup red onion, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & pepper to taste

Method:

1. Cook Quinoa: Simmer quinoa in water or broth (15 min). Fluff and cool.
2. Mix Teriyaki: Combine soy, honey, oils, garlic, ginger, lemon.
3. Marinate Fish: Pour sauce over fish, marinate 15 mins.
4. Grill Fish: Grill 3–4 min each side until flaky. Garnish if desired.
5. Make Salad: Toss quinoa with veg, olive oil, lemon, salt, and pepper.
6. Serve: Plate grilled fish alongside quinoa salad. Done!

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This recipe celebrates the harmony of East and West — flavourful, satisfying, and made for vibrant health. Simple enough for weekdays, impressive enough for guests.