Cookbook author and culinary spokesperson Jennifer Bushman offers up a quick and easy salmon recipe for the busy holiday season.
Wasabi and Sesame Broiled Verlasso Salmon with Quinoa, Roasted Red 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 six-eight ounce Verlasso salmon fillets with skin 1⁄4 cup sesame seeds, lightly toasted in the oven
For the Quinoa
11⁄2 cups quinoa, cooked
21⁄2 cups chicken or vegetable stock
21⁄2 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 cup roasted red 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
- Preheat the oven to 400° 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 re-sealable plastic bag, add the salmon fillets and the marinade. Place in the refrigerator and marinate for 1 hour.
- 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 11⁄2 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 onto 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.
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.
- Turn the oven to broil.
- Remove the salmon from the marinade and lightly dry off with a towel. Brush with olive oil and place on a cookie sheet, meat side up.
- Place in the oven on a rack 4 inches from the heat.
drizzle of olive oil and a squeeze of lemon juice.