Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14

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Salmon Ingredients:
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 Ingredients:
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, freshly ground pepper, to taste

Quinoa Salad Dressing ingredients:
1/2 cup olive oil
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon white wine vinegar
1/4 teaspoon cumin
Coarse salt, freshly ground pepper, to taste

Quinoa Salad ingredients:
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, freshly ground pepper, to taste

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.
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.
For quinoa salad dressing:
Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.
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.
Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.

XOXO
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Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14