Wasabi and Sesame Broiled Verlasso Salmon

      Wasabi and Sesame Broiled Verlasso Salmon with Quinoa, Roasted Red Pepper and Bok Choy
      The wasabi and sesame marinade gives this dish its distinct flavor. Reserve a portion of it for a dipping sauce. This salmon is served over a fresh salad made with vegetables and quinoa, a healthy alternative to rice or pasta.
      Serves 6
      1 cup white wine
      1/4 cup soy sauce
      2 teaspoons sugar
      2 tablespoons vegetable oil
      2 tablespoons fresh garlic, minced
      2 tablespoons fresh ginger, grated
      1 teaspoon wasabi paste
      6 eight-ounce Verlasso salmon fillets, with skin
      3 heads baby bok choy
      1/4 cup, plus 1 tablespoon extra virgin olive oil, divided
      Kosher salt and pepper to taste
      1 1/2 cups quinoa, cooked according to package instructions
      3 tablespoons fresh lemon juice, plus a few drops for finishing
      1 cup roasted red bell peppers, sliced
      1/2 cup scallions
      1/4 cup sesame seeds, lightly toasted

      01 Preheat oven to 400 F.
      02 To prepare the marinade, combine wine, soy sauce and sugar. Heat oil in a heavy saucepan. Add garlic, ginger and wasabi paste. Cook for 2 minutes. Add wine mixture and cook an additional 2 minutes. Set mixture aside to cool completely. Place salmon in a re-sealable container and add marinade. Refrigerate for 1 hour.
      03 Toss the bok choy in a bowl with 1 tablespoon olive oil and season with salt and pepper. Place on a baking sheet and roast for 12 minutes. Remove from the oven and cool slightly.
      04 Combine quinoa, 1/4 cup olive oil, lemon juice, roasted red pepper and scallions.
      05 Preheat oven to boil. Remove salmon from marinade. Brush with olive oil and place on a baking sheet, skin-side down. Broil until lightly browned, about 4 minutes. Turn and broil on the skin side until the skin is crisp and the meat is still slightly translucent, about 4-5 minutes.
      06 To serve, spoon quinoa on a plate and place a salmon fillet on top. Cut the bok choy into quarters and place two pieces on plate. Sprinkle with sesame seeds and lemon juice.