Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

[mc4wp_form id="5"]

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

Recipe Disclaimer
  • The recipe contained in this Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14 was given to me by Walt Disney World Guest Services or a Disney Chef at the restaurant.
  • The recipe in Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14 may have been scaled down by the Disney Chefs for the home chef. I make no changes to the recipes that Disney has given to me for The Recipes Of Disney.
  • Photos of the food were taken when at Disney from various trips over the years. All the recipes on The Recipes Of Disney have been in my personal collection of Disney recipes which started in 2013.

Sharing is caring!

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

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.

Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14
signature
Recipe Disclaimer
  • The recipe contained in this Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14 was given to me by Walt Disney World Guest Services or a Disney Chef at the restaurant.
  • The recipe in Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri- Patagonia 14 may have been scaled down by the Disney Chefs for the home chef. I make no changes to the recipes that Disney has given to me for The Recipes Of Disney.
  • Photos of the food were taken when at Disney from various trips over the years. All the recipes on The Recipes Of Disney have been in my personal collection of Disney recipes which started in 2013.

What do you think?

Your email address will not be published. Required fields are marked *

No Comments Yet.