Broiling fish gives you the rich, caramelized flavor of the grill with less fuss.
Broiling is a high-heat cooking method in the oven that comes from top heat only. Nearly all types of fish cook well using this method. Oily fish, such as Verlasso salmon, tastes especially good when broiled. Because broiling uses very high heat, salmon cooks quickly - usually less than four minutes per side. Be mindful of the cooking time to keep the fish from getting too dry.
Seasoning salmon varies depending upon your taste preference and the recipe. Salmon responds well to marinades, especially marinades with wine or citrus juices. Because it has a delicate flavor, marinate salmon no more than four hours in the refrigerator. When broiling Verlasso salmon, score the skin side several times with a knife on the diagonal about 1/4 inch deep. Space the cuts evenly apart. This will prevent the salmon from curling up as it cooks. If the salmon is extra thick, brown it lightly first in a skillet. Before placing under the broiler, lightly oil or butter your salmon to prevent sticking and help retain moisture. When ready, salmon should be slightly caramelized or browned on the outside and moist and opaque on the inside.
How to Broil Verlasso Salmon
Heat the broiler on high.
Brush the broiler pan with oil. Use grape seed, peanut or canola oil - it will not burn as easily as olive or vegetable oil.
Season or prepare the Verlasso salmon and brush with oil or clarified butter.
Place the salmon skin-side down on the pan and place under the broiler.
Cook the salmon to desired doneness, turning once - usually 4 minutes each side.
Wasabi and Sesame Broiled Verlasso Salmon with Quinoa, Roasted Red Peppers and Bok Choy
The wasabi and sesame marinade gives this dish its distinct flavor. Reserve a portion of it for a dipping sauce. This salmon is served over a fresh salad made with vegetables and quinoa, a healthy alternative to rice or pasta.
For the Salmon
• 1 cup dry white wine
• 1/4 cup light soy sauce
• 2 teaspoons sugar
• 2 tablespoons peanut or other vegetable oil
• 2 tablespoons fresh garlic, minced
• 2 tablespoons grated fresh ginger
• 1 teaspoon wasabi paste
• 6 six-eight ounce Verlasso salmon fillets with skin
• 1/4 cup sesame seeds, lightly toasted in the oven
For the Quinoa
• 1 and 1/2 cups quinoa, cooked
• 2 and 1/2 cups chicken or vegetable stock
• 2 and 1/2 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 cup roasted red bell peppers, drained, patted dry and sliced
• 3 heads baby bok choy, chopped into 1 inch slices
• 1/2 cup thinly sliced scallion greens
• 1 tablespoon olive oil
Preheat the oven to 400° F.
In a small bowl, combine wine, soy sauce and sugar. Heat the oil in a heavy medium-sized saucepan. Add the garlic, ginger and wasabi paste. Cook for 2 minutes over medium heat. Add the wine mixture and cook 2 minutes longer. Remove from heat and cool to room temperature, about 25-30 minutes.
In a re-sealable plastic bag, add the salmon fillets and the marinade. Place in the refrigerator and marinate for 1 hour.
Rinse the quinoa several times in a fine, wire mesh strainer to remove the soapy residue on the grain.
Place the quinoa and stock in a 1 and 1/2 quart saucepan and bring to a boil.* Reduce the heat to a simmer until the stock is absorbed, 10-15 minutes. When done, the grains will be translucent, and the outer layer will split.
Remove the quinoa from the saucepan and spread onto a cookie sheet to cool.
Toss the bok choy in a bowl with olive oil and season with salt and pepper. Place on a cookie sheet and roast for 12 minutes. Let the bok choy cool about 5-6 minutes.
Combine the quinoa, olive oil, lemon juice, roasted red pepper, bok choy and scallions in a mixing bowl. Season with salt and pepper.
Turn the oven to broil.**
Remove the salmon from the marinade and lightly dry off with a towel. Brush with olive oil and place on a cookie sheet, meat side up.
Place in the oven on a rack 4 inches from the heat.
Broil until lightly browned on the meat side, 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 a 1/4 - 1/2 cup of the quinoa on a plate and place a salmon fillet on top. Sprinkle with toasted sesame seeds and finish with a drizzle of olive oil and a squeeze of lemon juice.
*Boil with care. Put only as much liquid as you need in the pan. When the water reaches the boiling point, turn the heat down. Keeping the pot on high is not necessary.
**Preheat your oven only when necessary. Cakes, breads and other baked goods that need to rise quickly are the only foods that need to be placed into a hot oven.