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SALMON - Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri
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| Epcot International Food & Wine Festival The Chew GRILLED VERLASSO SALMON WITH QUINOA SALAD AND ARUGULA CHIMICHURRI Salmon: | |
| 1 teaspoon | garlic salt |
| 1/4 cup | lemon juice |
| 1/4 cup | olive oil |
| 6 5- to 6-ounce | Verlasso salmon fillets, skin removed |
| <><><><> Chimichurri Sauce: | |
| 1/2 bunch | fresh cilantro, including stems, coarsely chopped (about 1 cup) |
| 2 cups | coarsely chopped fresh arugula |
| 1/2 cup | olive oil |
| 1/4 cup | packed fresh mint leaves |
| 3 tablespoons | lime juice |
| 1/2 teaspoon | crushed red pepper flakes |
| 1 teaspoon | minced garlic |
| 1 tablespoon | red wine vinegar |
| Coarse salt, to taste | |
| freshly ground pepper, to taste | |
| <><><><> Quinoa Salad Dressing: | |
| 1/4 cup | lime juice |
| 1/2 cup | olive oil |
| 1/4 teaspoon | cumin |
| 1 teaspoon | minced garlic |
| 1 teaspoon | white wine vinegar |
| Coarse salt, to taste | |
| freshly ground pepper, to taste | |
| <><><><> Quinoa Salad: | |
| 3/4 cup | uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled |
| 1/2 | red pepper, diced |
| 1/2 | green pepper, diced |
| 1/2 | red onion, diced |
| 1 small | tomato, diced |
| 1/4 cup | corn kernels |
| 1/4 cup | chopped cilantro |
| Coarse salt, to taste | |
| freshly ground pepper, to taste | |
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For Salmon:
Combine garlic salt, lemon juice, and olive oil in small bowl. Place salmon in large zip-top bag and add liquid, turning fillets to evenly coat.
Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
Preheat oven to 400° F. Cover 15 x 10-inch baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place salmon on baking sheet in a single layer, evenly spaced.
Bake 15 minutes or until the salmon easily can be flaked apart with a fork.
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For Chimichurri Sauce:
Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.
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For Quinoa Salad Dressing:
Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.
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For Quinoa Salad:
Mix all ingredients together in large bowl and toss with Quinoa Salad Dressing.
To Serve:
Equally divide Quinoa Salad between serving plates, top with salmon fillet and drizzle with Chimichurri Sauce.
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Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.
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