Wasabi & Sesame Broiled Salmon with Quinoa, Roasted Red Peppers and Bok Choy

1 cup white wine

¼ cup soy sauce

2 teaspoons sugar

2 tablespoons vegetable 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

¼ cup, plus 1 tablespoon extra-virgin olive oil, divided

Kosher salt and pepper to taste

1½ cups quinoa, cooked according to package instructions

3 tablespoons fresh lemon juice, plus a few drops for finishing

1 cup roasted red bell peppers, sliced

½ cup green onions, chopped

¼ cup sesame seeds, lightly toasted

Heat oven to 400 degrees.

For the marinade: Combine wine, soy sauce and sugar. Heat oil in a heavy saucepan; add garlic, ginger and wasabi paste and cook for 2 minutes. Add wine mixture and cook an additional 2 minutes. Set mixture aside to cool completely. Place salmon in a resealable 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, ¼ cup olive oil, lemon juice, roasted red pepper and scallions.

Turn oven to broil.

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 to 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.

Serves six.

Verlasso Salmon