Verlasso Salmon with Quinoa Salad at the Epcot Food & Wine Festival

Verlasso Salmon with Quinoa Salad at the Epcot Food & Wine Festival

We love trying traditional dishes from all over the world! That is why we love when the Epcot International Food and Wine Festival comes around each year... we get a worldly taste experience all month long. We have compiled several recipes for dishes that are being served at this years festival. You can find this Verlasso Salmon dish in the Patagonia Marketplace. It is AMAZING!

 

Verlasso Salmon with Quinoa Salad and Arugula Chimichurri

Serves 6

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, freshly ground pepper, to taste

 

Quinoa Salad Dressing

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

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

 

DIRECTIONS

For salmon:

  1. 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.

  2. Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.

  3. 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.

  4. 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.

What to drink: Chile’s medium-bodied Cono Sur Bicicleta Viognier, with notes of tropical fruit, orange blossoms and pineapple.

For more information on the 2014 Epcot International Food and Wine Festival click HERE!

#EpcotFoodFestival

by Craig Chapman