Verlasso Salmon Collars
Chef Mikel Anthony believes in not wasting anything and shows us a delicious way to use the salmon collars. The wonderful flavors of this Verlasso Salmon collar and Micro Huacatay Chimichurri with stone fruit, mixed greens, black rice and peach vinegar will satisfy every palate.
Ingredients
For the Salmon Collar
4 Verlasso Salmon collars
Salt and pepper
For the Micro Huacatay
1/2 cup micro huacatay
1/2 cup olive oil
2 garlic cloves
1 tsp red wine vinegar
salt
For the Stone Fruit
1-5 each mixed stone fruit
2 cups greens of choice
1 tbsp peach vinegar
3/4 cup black rice cooked
1 tbsp garlic chips
Directions
For the Salmon Collar
Season collar and cook on grill or in a grill basket over the coals.
For the Micro Huacatay
Blend ingredients together and season.
For the Stone Fruit
Toss the ingredients together in a bowl and season.
The fat from the chimichurri and the beautiful natural fat from the salmon are plenty to hold up to the vinegar...
Recipe by Chef Mikel Anthony