Ingredients

• 1 1/2 tablespoons toasted sesame oil
• 1 tablespoon grated peeled ginger, plus 1 inch thinly sliced
• 1 cup quinoa, rinsed
• Kosher salt
• 3 heads baby bok choy (about 12 ounces), trimmed and thinly sliced
• 1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced)
• 3 scallions, thinly sliced
• 4 6-ounce skinless center-cut salmon fillets (preferably wild)
• 3 tablespoons low-sodium soy sauce
• Juice of 1 lemon
• 1/4 cup fresh cilantro, torn

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Instructions

1. Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
2. Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
3. Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
4. Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.