Recipe: Wasabi and Sesame Broiled Verlasso Salmon
This week’s recipe continues with our seafood kick, since we know this time of year warrants an increase in seafood consumption, specifically on Fridays.
Today’s spotlight is Verlasso salmon, a species raised in the oceans of Patagonia. While there is a lot of skepticism with farmed salmon, Verlasso salmon was ranked yellow as a “good alternative” and it is the only ocean-raised farmed salmon recommended by the Monterey Bay Aquarium’s Seafood Watch program. The salmon are raised at half the pen density than traditional farmed salmon, and consumers wary of the source can scan a QR-code to find more about the farmer who raised the fish. You can find Verlasso salmon at The Fresh Market, although any species of salmon will do for this recipe.
Wasabi and Sesame Broiled Verlasso Salmon (Serves 6)
- 1 cup dry white wine (try Sauvignon Blanc)
- 1/4 cup soy sauce
- 2 teaspoons honey
- 2 tablespoons sesame 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 orange 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
- 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.