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Epcot Food and Wine Festival Recipe: Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri

If you’re like us, you’re already counting down the days until the Epcot Food and Wine Festival Begins!

food and wine festival logo

If you haven’t already done it, mark your calendars for September 19 — the date that the food and fun gets underway!

Recently, we had the opportunity to see and taste some of the brand new dishes that will be featured at this year’s festival.

Today, we have a recipe for one of our favorites — Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri. The dish will be featured at this year’s new Patagonia Booth.

It’s an especially interesting dish, because the Salmon is sustainably farm-raised. In fact, it’s the first and only ocean-raised farm fish to receive the “Good Alternative” buy ranking from the Monterey Bay Aquarium’s Watch Group.

Salmon Quinoa Salad with Chimi-Churri Will Be Featured at the NEW Patagonia Marketplace Booth

Salmon Quinoa Salad with Chimi-Churri at the NEW Patagonia Marketplace Booth

And the Quinoa Salad is absolutely delicious, and among our favorite dishes that we tried!

And now you and I can make it at home with this handy recipe.

Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri

2014 Epcot Food and Wine Festival’s Patagonia Marketplace Booth
Serves 6

Ingredients:
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

Instructions:
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:
1. Place all ingredients in blender or food processor.

2. Blend for about 10 seconds on medium speed or until ingredients are evenly blended.

3. 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.

Want Even More Information About the 2014 Epcot Food and Wine Festival?

As always, check out all of our in-depth 2014 Epcot Food and Wine Festival coverage on our Epcot Food and Wine Festival page!

2014 Epcot Food and Wine Festival Index

2014 Epcot Food and Wine Festival Booth and Menu Index — MENUS AND FOOD PHOTOS NOW AVAILABLE!
2014 Epcot Food and Wine Festival Special Events
2014 Epcot Food & Wine Festival Low-Cost/Free Seminars and Activities
2014 Eat to the Beat Concert Schedule and Dining Package Information
Epcot Food and Wine Festival Fans Facebook Page
2014 Wine and Dine Half Marathon Weekend Events
2014 Tower of Terror 10-miler Events
2014 Swan and Dolphin Food and Wine Classic: Menus, Booking Info available!
2013 Epcot Food and Wine Festival Menus and FOOD PHOTOS
2012 Epcot Food and Wine Festival Reviews, and 2011 Epcot Food and Wine Festival Reviews
2014 Epcot Food and Wine Festival Gluten Free Items

How to Book Epcot Food & Wine Festival Events

To book all special events and demonstrations, call 407-WDW-FEST (939-3378) starting July 31. Culinary Demonstrations, Beverage Seminars, Mixology Seminars, and general admission for some special events will be bookable online at www.epcotfoodfestival.com.

Tables in Wonderland members, Annual Passholders, Disney Vacation Club Members, and Golden Oak Residents are eligible for a $2 discount (per person, per event) for beverage and mixology seminars and culinary demos taking place Mon-Thurs during the festival. These members will be able to book seminars and demos July 25th. Discounts are by phone at 407-WDW-FEST (939-3378). Stay tuned to DisneyFoodBlog.com and the Disney Food Blog Newsletter for details.

Chase Disney Visa Cardholders may book select special events, demos, and seminars on July 29th. A limited number of seats will be available for this booking date.

2014 Food and Wine Guide 3D

News! The DFB Guide to the 2014 Epcot Food & Wine Festival e-Book is now available!

This 250-page guide to the 2014 Festival offers insider tips and advice as well as all of the details you need to know to plan your best Festival visit ever.

Your purchase includes several bonus items as well — including a full daily schedule of events at the Festival and a printable World Showcase Booth Menu Checklist to carry with you as you Eat around the World!

Use code prefoodwine at check-out for a $3 discount!

For more on the Epcot Food and Wine Festival, check out our Main 2014 Epcot Food and Wine Festival Page.

Recipe Credit: Disney Parks Blog

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4 Comments

  1. That is a GREAT pic.

    Pinned to the Foodie Louie seafood board.

  2. sam winston says:

    I made this last week! Here’s some observations.

    Get good salmon…it makes a big diffrence. If you’re shy about removing the skin ask the fish monger to do it for you. The cheap salmon in the vac pack at Aldi is good for making a salmon salad that’s about it.

    Quinoa: This stuff is really good…but a couple of things to know. You’ll find ‘red’ and ‘black’ types
    high end stuff. And cheap stuff. All are good. Be very very aware of this. Some quinoa is not pre-washed. People are used to pre-washed stuff (Hi there) might get the non-prewashed stuff and not give it a long multiple rinses. I made that mistake once–Quinoa has a soapin on the exteria that’s very bitter and soap like if you don’t rinse it well. Get the highend stuff or prewash. The cheaper quinoa is just fine…it’s just the washing that’s an extra step. And personally I wash and rinse it all now.

    For the Corn: Put frozen kernels on foil and spray with oil and put them under the broiler to char them up a bit. (Or put an extra cob on the grill and save it use in this dish the next day)

    Another thing is that quinoa is probably one of the best sources of veggie protein…couple that with the high protein salmon you have a dish perfect those wishing to build muscle mass, or family with kids in sports.

    Thanks for posting this recipe. It’s a keeper.

  3. sam winston says:

    ohh…I forgot another observation.

    For fish haters: This works with steak too. Chimichurri was developed to go on grilled steaks.
    One NY strip or rib eye cut in half…with the Quinoa is more than enough protein for 2 people for one meal. Fire up the grill!

  4. Brooke says:

    Anthony — Glad you like it!

    Sam — Thanks for the tips! It’s an amazing dish, and I think it will be really popular at the Festival this year.

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