You can’t buy a copy until September, but we wanted to give blog readers a sneak peek at the new Epcot cookbook that debuts just in time for the Epcot International Food & Wine Festival (September 19-November 10). Instead of an annual cookbook just for that festival, the new book – even the title is still in the working stages – will feature, for the first time ever, recipes from Epcot International Food & Wine Festival, winter’s Holidays Around the World and the springtime Epcot International Flower & Garden Festival .
Here’s a picture of Disney photographer Matt Stroshane and stylist Laurel Ainley as they shot the new food photos for the book. Long days and lots of prep create pretty dishes we hope will make you hungry.
Coarse salt, freshly ground pepper, to taste
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.
Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
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.
Bake 15 minutes or until the salmon easily can be flaked webpage apart with a fork.
For chimichurri sauce:
Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. 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.
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.
New Epcot Cookbook to Feature All Three Festivals by Pam Brandon: Originally posted on the Disney Parks Blog
For the original version including any supplementary images or video, visit New Epcot Cookbook to Feature All Three Festivals