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

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.

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!

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