Achiote Salmon with Quinoa, Watermelon and Arugula

Verlasso Salmon with Achiote

Quinoa, Watermelon and Arugula Salad

6 ounce block cut Verlasso salmon

Achiote Glaze

1 ounce achiote

1 oz curry powder

1 oz cumin

1 oz mustard

1 large clove garlic

1 ea whole shallot

1 ounce soy sauce

1 ounce olive oil blend

1 lime, juiced

blend all in vita prep

Arugula, 2 ounces

Lightly wilted in warm pan

Watermelon, 3 ounces

Diced into cubes

Quinoa, 2 ounces cooked per portion

Method:

Sear salmon in sauté pan over medium heat, flesh side down, preferably a heavy blue steel or carbon pan. When good color has been achieved, turn salmon over and cook for one minute more. Turn off heat and coat salmon with achiote glaze. Add 1 ounce of butter to pan and poele salmon with liquid for one minute. The residual heat of the pan will continue to cook the salmon. Remove from heat and rest before plating.

In mixing bowl add warm, lightly wilted arugula that has been seasoned with fresh lemon juice. Add quinoa and watermelon. Mix well, season with salt and pepper and serve with salmon.

Enjoy!