Executive Chef Anderson of The Denver Athletic Club serves Verlasso Salmon Teriyaki Glazed style, and we got the recipe for all of you salmon fanatics to make at home!
Before we dive right in, it is important to share a little about Chef Anderson. Executive Chef Anderson has been working in restaurants his entire life, starting as a host and working through high school and college as a server. Those experiences gave him an understanding and appreciation for the guest-services side of the industry, which is often missing in a lot of kitchens’ perspective. After working for a few years as a chemist in a lab setting, Anderson never forgot the “controlled chaos” of restaurant life and decided to go back to school to get his degree in Culinary Arts. Since then, he has been cooking in Colorado for 10+ years and in a variety of kitchens—fast casual, fine dining, banquet and catering, and mountain resorts. He even spent time opening and operating a local food truck. With his breadth of experience and education, Chef Anderson has developed a deep appreciation for the application and understanding of flavor, aroma, and the “science of cooking”—all of which are carefully incorporated into any kitchen under his command.
We wanted to know a little about what served as the inspiration behind this dish. Chef Anderson said, “This dish is inspired by ideas from both myself and my staff at the Denver Athletic Club. It combines our favorite flavors and techniques in a way that is new and fun, even for us. The sweet teriyaki with the earthy miso broth complements our lightly-pickled vegetables and seasoned sushi rice—all to showcase the wonderful Verlasso Salmon. The firm texture and buttery bite of the Verlasso Salmon makes this dish pop! I believe that even the best recipes can fall flat without well-crafted ingredients and proteins, and Verlasso Salmon proves me right.”
Without further ado, here is what is needed to make the beautiful Teriyaki Glazed Salmon we have been hyping up.
6 oz Verlasso Filet
2 oz Teriyaki Glaze see recipe
6 oz Miso Broth see recipe
Assorted Vegetables, blanched beforehand to lock in color (Carrots, Snap Peas, Roasted Mushrooms, Eggplant)
Sushi Rice, seasoned see recipe
Miso Broth
white miso paste
Shoyu sauce
yuzu
Horin Gekkican Sake
fish Sauce
Mirin
Smoked Fumet see recipe
Water
1) Blend ingredients until mixed.
Smoked Fumet
white fish bones, smoked
white onion
celery
leek
bay leaf
parsley sprig
fresh thyme
black peppercorn
white wine
cold water
1) Sweat onion, celery and leek in stock
pot until translucent - no color
2) add bones, wine, and peppercorns
and heat until wine has reduced au sec.
3) add cold water, parsley, and thyme until bones are just covered.
4) slowly return to a simmer and cook for 20 minutes,
skimming any foam that rises.
5) strain carefully through a fine mesh strainer lined with
cheesecloth.
Sushi seasoning
Fresh ginger juice
fresh pear juice
rice wine vinegar
sugar
salt
1) Combine all ingredients in pot over medium heat.
2) Simmer low solids dissolve, approx. 5 minutes. Be careful to not reduce.
3) Remove from heat and cool.
Teriyaki Sauce
Fresh Pineapple (cores)
Apple, core out
Apple Juice
Fresh Ginger
Scallion, roots removed
Light Brown Sugar
Orange Juice
Gluten Free Soy Sauce
1) Combine all ingredients in stock pot over medium heat.
2) Simmer low until fruit is tender, 20-30 minutes. Be careful to not reduce.
3) Remove from heat and cool.
4) Puree with immersion blender until smooth.