Name: Tamarind‑Lime Steamed Salmon with Ginger Bok Choy & Herbed Quinoa (Asian‑inspired)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Asian‑inspired
Ingredients: 4 fillets (640 g total; 160 g / person) Salmon fillets (skin on); 4 tsp (about 20 g) Tamarind paste; 2 limes (about 4 tbsp / 60 ml total) Fresh lime juice; 4 tsp (about 8 g) Fresh ginger, grated; 4 small cloves (about 12 g total) Garlic, thinly sliced; 600 g (about 4–5 heads) Baby bok choy; 2 tsp (10 ml total) Toasted sesame oil (for finishing); 680 g (≈3 cups cooked; 170 g / person) Cooked quinoa; 4 scallions Scallions, thinly sliced; 4 pinches (≈1/4 tsp total) Red chili flakes; 20 g (about 1 generous handful) Fresh cilantro leaves; 1 tbsp (for searing) Neutral oil (vegetable or light olive oil); 1 tsp (optional, pantry staple) Granulated sugar (to balance tamarind); 1-2 tbsp (as needed) Water (to loosen tamarind if needed)

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