Featuring our salmon wrapped in a fig leaf with basmati rice, fig mostarda and olives, this recipe gives you the opportunity to learn a new salmon preparation technique and try a new flavor combination often overlooked.
Wishing you were on a tropical vacation? Try creating the same ambiance at home by preparing a meal that embodies a Hawaiian paradise!
We have the perfect recipe for you by Board Certified Sports Dietitian Allison Koch – this Simple Salmon Poke Bowl.
This exquisitely roasted salmon dish will whisk your tastebuds to the French Riviera! Chef Charles Webb’s recipe allows the Herbs of Provence – that magical mixture of basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme – to truly elevate the salmon. Pair the fish with zesty asparagus and cherry tomatoes for a vibrant, anti-inflammatory dish that will become an instant favorite in your home.
Cumin and turmeric – two superfood spices with anti-inflammatory properties – team up with our salmon for an immunity-boosting recipe. Chef Charles Webb’s dish also stars Swiss chard, a beautiful leafy green that serves as an excellent source of potassium, calcium, and magnesium. After searing the Rumi-spiced salmon in your skillet, you’ll top it off with a wholesome, yet decadent tahini cream sauce (that can also double as a salad dressing the next day)!
Bring the bold flavors of Barcelona to your table with Chef Charles Webb’s Pan-Seared Catalan Romesco Salmon Dish. For this recipe, you’ll be creating an antioxidant-rich Romesco sauce, which originated in a coastal city in Catalonia – the fishermen of Tarragona decided to use the flavors of roasted tomato, garlic, nuts, and peppers to make their catch taste extra delicious.
The same goes for this excellent rendition of the sauce and Verlasso salmon!
This recipe is for salmon lovers who appreciate deep, rich flavors with a touch of smoke. For this dish, you’ll be dusting our salmon with an ancho espresso rub before roasting it to perfection. The smoky, sweet undertones of ancho chili married with the rich, earthiness of espresso make for one of the most delicious salmon rubs imaginable!
Widely used in Argentinian cuisine, chimichurri verde is the most delicious blend of olive oil, parsley, oregano, garlic, and vinegar (and contrary to popular belief, it’s not Argentina’s version of ketchup!). Our friend Chef Charles Webb was inspired by his travels to South America and decided to pair this vibrant sauce with our salmon, which is sustainably-raised in the Chilean Patagonia and an excellent source of omega-3s. Serve the pan-seared salmon with a side of crispy Yukon gold potatoes and sautéed garlic spinach, and you’ll have one flavorful dish that’s ALSO anti-inflammatory!
Give your Verlasso salmon a kick with an awesome sauce starring ginger and Mike’s Hot Honey, a sweet-heat combo of honey-infused with chili peppers. Chef Charles Webb’s antioxidant-filled recipe also pairs our omega-rich fish with Brussels sprouts cooked with garlic, shallots, and lemon – delish!
Take your tastebuds to Thailand with this comforting salmon green curry. Perfect for a busy weeknight or a relaxing weekend meal, Chef Charles Webb’s recipe is a breeze to make. The trio of salmon, kale, and ginger also work together to make this a highly nutritious, anti-inflammatory dish. Enjoy!
This is the perfect dish for a special occasion or a random Tuesday! Once all of the prep is done, it comes together VERY fast. Served to the delight of all at Taste of the NFL’s 2020 Party with a Purpose, this mouthwatering creation was dreamed up as a collaboration between Chef Eric Gephart & his great friend Chef Kent Rathbun of Imoto in Dallas, Texas!
Indulge in Sautéed Black Garlic Butter Salmon, Lentils, and Steamed Broccoli with your sweetheart this Valentine’s Day. Not only is this wickedly delicious dish crafted by Chef Charles Webb full of antioxidants, it’s also beneficial for your heart health!
This holiday season, entertain in style (while also making the planet a healthier place) with Chef Andrew Zimmern’s Cold Poached Sustainable Verlasso Salmon!
It is quite simple to cure salmon. I use skinless salmon which allows the beet color and flavor to cure into the fish. The curing process takes about 24 hours. Use the thinly sliced salmon on bagels, in eggs or on traditional Swedish open-faced sandwiches on rye or pumpernickel bread with crème fraiche, shaved radish and onion, fresh dill, capers and lemon wedges.
Have you tried aguachile? Similar to ceviche, this stellar dish used to only be known on the west coast of Mexico (and once in a blue moon, you’d come across it in Mexico City), but now it’s quite popular.
Chef Rick Bayless, a Top Chef Master and host of Mexico–One Plate at a Time, put this dish in the spotlight by preparing it at Aspen FOOD & WINE Classic this year!
Want to learn to fillet a whole salmon & transform it into a delicious tartare? Andrew Zimmern can show you how!
Make a truly memorable dish by marrying the flavors of a perfectly-seared salmon with a unique Indian-spiced rub – the combination of cinnamon, allspice, and cumin provides a hint of spice with a touch of sweetness! Serve with steamed rice and seaweed salad for a mouthwatering one bowl meal.
Looking for a delicious, healthy dish that you can easily make at home? Then poke it is! Poke has gained popularity in recent years, with restaurants popping up all over the country. Though the trend is new, this dish consisting of diced raw fish actually dates back hundreds of years to when native Hawaiian fishermen would chop up small raw reef fish for their meals. Typical preparation includes ingredients such as sesame seed oil, rice vinegar and Hawaiian sea salt. However, we’ve given our Verlasso salmon poke a twist, serving it with barley and seaweed salad. The hot barley with the cold seaweed salad and poke is an amazing combination of temperature and flavor!
Love Thai food? Then you’ll definitely enjoy this mouth-watering recipe for Thai Coconut Salmon Head Soup by Chef Andrew Zimmern. Inspired by Chef Zimmern’s travels to Thailand, this recipe incorporates traditional Thai ingredients and highlights the rich flavors of the head and collars – pieces of the fish that may not be top-of-mind to use (but should be, as they are just as useful and delicious!).
We’re excited to share this beautiful recipe with you from Chef Justin Skribner of Benno NYC. Chef Skribner is a 2019 StarChefs Rising Star – a nomination given to honor up-and-coming chefs and those in the culinary arts that are on the forefront of innovation who share their expertise and knowledge.
Poke is diced raw fish served either as an appetizer or as a main course. It is one of the main dishes of Native Hawaiian cuisine! We have given our Verlasso poke an update! Serving it with black forbidden rice and pickled cabbage! The hot rice with the cold poke is an amazing combination of temperature and flavor.