Broiled Salmon with Roasted Red Peppers and Bok Choy

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

Ingredients

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

Directions

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.