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.
cup white wine
cup soy sauce
tablespoons vegetable oil
tablespoons fresh garlic, minced
tablespoons fresh ginger, grated
teaspoon wasabi paste
eight-ounce Verlasso salmon fillets, with skin
heads baby bok choy
cup, plus 1 tablespoon extra virgin olive oil, divided
Kosher salt and pepper to taste
cups quinoa, cooked according to package instructions
tablespoons fresh lemon juice, plus a few drops for finishing
cup roasted red bell peppers, sliced
cup sesame seeds, lightly toasted
Preheat oven to 400 F.
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.
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.
Combine quinoa, 1/4 cup olive oil, lemon juice, roasted red pepper and scallions.
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.
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.