This dish uses a curry mixture called laksa which has roots in Malaysia. In place of the bok choy you could use other greens, such as spinach or chard.
You, yes you! Put down that boring sandwich and give yourself what you deserve ... a delicious salmon club sandwich packed with crispy bacon, spicy fresh arugula, perfectly seared sustainable salmon all topped with a refreshing lemon cream. If you want, you can pair it with a chilled Bonterra Chardonnay and call it a day!
Poke (pronounced as "po-kay") is a traditional Hawaiian appetizer, or sometimes as a main dish, that features raw seafood usually fish: salmon or tuna. Depending on one's preference, you can add almost anything to it. Ain't that fun? This recipe is one of our crowd favorites and it is mainly because of the salmon we use. Verlasso offers fine sushi-grade salmon in the market.
The spicy and dark flavors of ancho chili, cumin and paprika bring a nice depth to Verlasso salmon, especially when grilling. Because of its pungent flavors, use in small amounts to not overpower the fish. Use up to 3 hours in advance and keep the rubbed salmon in the refrigerator covered tightly until ready to cook.
This is a beautiful dish that bridges any season and palate. The light flavor of the broth beautifully envelopes and cooks the Verlasso salmon to perfection while preserving its delicate flavor. The addition of fresh seasonal herbs or even arugula would continue to enhance this dish while giving it a flourish of seasonality based upon the time of year that you make it.
The salmon is the star of the show, but it sits on a bed of orzo pasta with red bell peppers, celery, grilled asparagus and spinach which is delicious. It’s light and perfect for a pregame meal. Feeling luxurious? Add king crab leg meat.
This traditional chimichurri takes on a new twist with the addition of arugula and mint, though you can use any leafy green herb for this recipe.
White peaches, field peas, and sweet corn pair with silky pan-seared salmon for a burst of delicious flavors. Creamy whipped ricotta cheese is highlighted with honey and lemon zest and then topped with a bed of shredded Napa cabbage for crunch. This Ying and Yang combo make the perfect bed for the salmon to rest before you devour Every. Last. Bite.
Fish tacos have become all the rage in recent years and are a specialty of the Pacific Coast of California and Mexico. This is a simple recipe in which all of the components can be made ahead of time and the fish grilled at the last moment...
Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was there, starring in a play called The Green Goddess. You’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads...