Quick-Cured Sake Salmon with Quinoa

1 lb. salmon fillet
1 tsp. kosher salt
2 tsp. sugar
1½ cups sake
1/2 tsp. chili paste
2 garlic cloves, minced
1 cup quinoa
1 tsp. margarine
1½ tsp. olive oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrot
1/4 cup finely chopped onion
1 cup water
1/2 cup orange juice
1/4 tsp. salt
1 tbsp. chopped fresh parsley

Place salmon, skin side down, on a plate. Combine kosher salt and ½ of sugar;
rub salt mixture evenly over skinned sides of salmon. Cover with plastic
wrap; chill 2 hours.

Remove plastic wrap from salmon. Rinse salmon under cold water; pat dry with
paper towel. Combine 1 cup sake, sugar, chili paste, and garlic in a zip-
top plastic bag. Add salmon; seal and marinate in refrigerator 1 hour,
turning occasionally.

Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with
water. Using your hands, rub grains together for 30 seconds; rinse and
drain. Repeat procedure twice. Drain well.

Heat margarine and 1 tsp. of olive oil in a medium saucepan over medium-high
heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes
or until onion is tender. Add quinoa; cook 1 minute, stirring
constantly. Stir in 1 cup water, remaining sake, juice, and salt; bring to
a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is
absorbed and quinoa is tender. Remove from heat; fluff with a fork. Stir
in parsley. Keep warm.

Remove salmon from bag, reserving marinade. Place marinade in a small
saucepan over medium-high heat, and cook until reduced about 7 minutes.
Brush skinned sides of salmon with remaining oil. Heat an oven-proof skillet
over medium-high heat. Add salmon to pan, skin side up; cook 3 minutes or
until golden brown. Turn salmon over, and baste with reduced marinade.
Place pan in oven, and bake at 450° for 5 minutes or until fish flakes
easily when tested with a fork or until desired degree of doneness. Serve
immediately with quinoa.

4 servings