1			cup white wine
1/4			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
1/4			cup, plus 1 tablespoon extra virgin olive oil, divided
Kosher salt and pepper to taste
1 1/2			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
1/2			cup scallions
1/4			cup sesame seeds, lightly toasted

Directions
1.		Preheat oven to 400° F.
2.		To prepare the marinade, combine wine, soy sauce and sugar. Heat oil in a heavy saucepan. Add garlic, ginger and wasabi paste. Cook for 2 minutes. Add wine mixture and cook an additional 2 minutes. Set mixture aside to cool completely. Place salmon in a re-sealable container and add marinade. Refrigerate for 1 hour.
3.		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.
4.		Combine quinoa, 1/4 cup olive oil, lemon juice, roasted red pepper and scallions.
5.		Preheat oven to boil. 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 4-5 minutes.
6.		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.