This recipe and photography were provided courtesy of our friends at Verlasso and Eric Wolfinger Photography.
Salmon is a dinnertime dish that can do no wrong in flavor and health benefits. That’s what makes experimenting with flavors on a fresh filet of sustainably-raised Verlasso Salmon is fun! The wasabi and sesame marinade gives this particular dish its distinct flavor. You’ll definitely want to reserve a portion of it as a dipping sauce! This salmon served over a fresh salad made with freshly roasted vegetables and quinoa is a healthy alternative to rice or pasta.
Broiled Salmon with Roasted Peppers and Bok Choy
For the Salmon
- 1 cup dry white wine
- 1/4 cup light soy sauce
- 2 teaspoons sugar
- 2 tablespoons peanut or other vegetable oil
- 2 tablespoons fresh garlic, minced
- 2 tablespoons grated fresh ginger
- 1 teaspoon wasabi paste
- 6 eight ounce center cut Verlasso Salmon fillets, skin removed
- 1/4 cup sesame seeds, lightly toasted in oven
For the Quinoa
- 1 1/2 cups quinoa, cooked
- 2 1/2 cups chicken or vegetable stock
- 2 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 cup roasted bell peppers, drained, patted dry and sliced
- 3 heads baby bok choy, chopped into 1 inch slices
- 1/2 cup thinly sliced scallion greens
- 1 tablespoon olive oil
For the Salmon
- Preheat oven to 400 degrees F
- In a small bowl, combine wine, soy sauce and sugar. Heat the oil in a heavy medium-sized saucepan. Add the garlic, ginger and wasabi paste. Cook for 2 minutes over medium heat. Add the wine mixture and cook 2 minutes longer. Remove from heat and cool to room temperature, about 25-30 minutes.
- In a resealable plastic bag, add the salmon fillets and the marinade. Place in the refrigerator for one hour.
- Turn oven to broil.
- Remove the salmon from the marinade and lightly dry off with towel. Brush with olive oil and place on a cookie sheet.
- Place in the oven on a rack four inches from the heat.
- Broil until slightly browned, about 4 minutes. Turn and broil on other side for another 4-5 minutes until slightly browned and meat is still slightly translucent.
For the Quinoa
- Rinse the quinoa several times in a fine, wire mesh strainer to remove the soapy residue on the grain. Place the quinoa and stock in a 1 1/2 quart saucepan and bring to a boil. Reduce the heat to a simmer until the stock is absorbed, 10-15 minutes. When done, the grains will be translucent and the outer layer will split. Remove the quinoa from the saucepan and spread on a cookie sheet to cool.
- Toss the bok choy in a bowl with olive oil and season with salt and pepper. Place on a cookie sheet and roast for 12 minutes. Let the bok choy cool about 5-6 minutes.
- Combine the quinoa, olive oil, lemon juice, roasted red pepper, bok choy and scallions in a mixing bowl. Season with salt and pepper.
To Serve: Spoon 1/4 – 1/2 cup of the quinoa on a plate and place a salmon fillet on top. Sprinkle with toasted sesame seeds and finish with drizzle of olive oil and a squeeze of lemon juice.