Serves 4.

1.5 pounds wild salmon fillets

Coarse sea salt and freshly ground pepper to taste

3 cups cooked quinoa

1 pound asparagus (or any other green vegetable)

4 teaspoons wasabi oil (available at gourmet markets, more to taste)

DIRECTIONS

1) Preheat oven to 300.  Cover a baking sheet with foil and lightly oil the foil.  Place the salmon on top, skin side down.  Season with coarse salt and pepper.  Fill a roasting or baking pan with boiling water and place it on the oven floor.

2) Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets.  Remove from the heat.

3) Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender.  Remove from heat.  Place a serving of quinoa on each plate, top with salmon fillets and arrange asparagus on the side.  Drizzle about a teaspoon of wasabi oil over the fish and asparagus and serve.