VERLASSO SALMON
VERLASSO SALMON
Monterey Bay Aquarium Seafood Watch Good Alternative
CATCH METHOD:
Farmed | Open Net Pens
OTHER NAMES:
Atlantic salmon, Salmo salar, and Bay salmon
AVAILABILITY:
Year Round
LOCATION:
Chile, South America
Nourished by the earth’s richest current, the Humboldt, Verlasso salmon is the ultra-premium brand of AquaChile. We achieve our this level of quality, flavor, and sustainability because we care about everyone and everything that touches your salmon. We go to great lengths to carefully choose each farm site, ensuring that our salmon is raised in only the cleanest waters.
GOOD ALTERNATIVE
Monterey Bay Aquarium
Seafood Watch Rating
42º
At 42º South, farm from cities, villages and industrial pollutants, we found ideal growing conditions
The Humboldt Current is cold, low salinity water that flows up from deep ocean tenches, refreshing the farms all year long
As a leader in sustainable farming practices, Verlasso consistently meets growing demand while raising the highest quality salmon. Our commitment to leadership extends beyond sustainable farming to include consistent harvesting, processing, and delivery, making Verlasso one of the only producers that reliably delivers at scale.
FISH IN, FISH OUT
By including an algae rich in Omega-3’s in our salmon’s diet, along with an inclusion of fish trimmings sourced from non-salmon fish processing, Verlasso now has a “fish in, fish out” ratio of lower than 1:1.
Our Salmon’s diet is an environmentally sustainable proprietary blend containing no whole wild caught feeder fish. The Verlasso diet consists of non-salmon fish trimmings sourced from fish caught from certified sustainable fisheries, natural algae, vitamins and oils rich in Omega-3 to ensure the consistent flavor and color for which Verlasso is renowned.
CULINARY
Cooking with Verlasso Salmon
Over-cooking is the most common mistake that home cooks make when preparing fish. Since fish is subject to carryover cooking, always serve your fish as soon as it is cooked.
COTE AZUR ROASTED SALMON
(Cooked, Serves 4)
½ teaspoon kosher salt
¼ teaspoon pepper
5 tablespoons extra virgin olive oil, divided
2 teaspoons Herbs of Provence seasoning
4 Verlasso salmon fillets (5 oz. each)
1 pound asparagus
1 cup cherry tomatoes
½ teaspoon sea salt
3 teaspoons Trio of Zest (1 teaspoon of lime zest, 1 teaspoon of lemon zest, and 1 teaspoon of orange zest)
Preheat oven to 375 degrees F.
In a medium bowl, add 3 tablespoons of olive oil, salt and pepper, and Herbs of Provence, and whisk together.
Place salmon fillets into the mix, covering skin and flesh. Let sit for at least 15 minutes in the refrigerator.
Transfer to a parchment paper covered baking sheet.
Trim asparagus, removing woody ends. On the same baking sheet as the salmon, add the asparagus and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with kosher salt. Roast for 18 minutes.
Assemble asparagus on the plate with the cherry tomatoes on side. Dust the trio of zests on top of the asparagus. Lay the baked salmon on top of the asparagus, sprinkling with a pinch of sea salt and lastly, a drizzle of olive oil.
Pan-SEARED CATALAN ROMESCO SALMON
(Cooked, Serves 4)
½ teaspoon salt
2 tablespoons extra virgin olive oil, divided
8 green onions, ends trimmed
3 medium tomatoes, halved
3 cloves garlic, whole
1 slice stale bread
½ cup sliced blanched almonds
8 ounce jar roasted red peppers, drained
1 tablespoon sherry vinegar
1 teaspoon smoked paprika
14 oz can white cannellini beans
2 sprigs thyme
4 Verlasso salmon fillets (5 oz. each)
4 teaspoons Barcelona spice powder (if unavailable use 3 ½ additional teaspoons of smoked paprika and 1/2 teaspoon of sea salt)
In a large sauté pan over high heat, heat 1 tablespoon of olive oil.
Lay green onions on one side of the pan and 3 medium tomatoes on the other side.
Add to pan and cook the onions until charred, turning them with tongs 3-4 times, for about 2 minutes. Remove onions and set aside.
Flip the tomatoes, and continue to cook for 2 more minutes. The skin of the tomatoes should be wilted and blackened.
Add 3 cloves garlic, whole, to the pan and cook for one minute.
Remove tomatoes and garlic; add to a food processor or blender (leave pan on top of stove).
Add bread, almonds, roasted red peppers, sherry vinegar, smoked paprika, and salt. Blend at medium speed until ingredients are pureed.
Using the same large sautè pan, heat 1 tablespoon of olive oil on medium-high heat.
Season the salmon with Barcelona spice powder, rubbing it evenly over the flesh.
Add the salmon to the pan, skin-side down, and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done salmon, cover the pan and continue cooking for 2 minutes.)
In a medium saucepan over low-medium heat, add the white cannellini beans and thyme. Cook for about 5 minutes, allowing ingredients to heat and combine.
Assemble the plate with the hot beans on base, with the salmon nestled on top, and the charred green onions draped over the salmon.
Finally, spoon the Romesco sauce evenly around the beans.
COLD POACHED SALMON
(Cooked, Serves 4)
3 cups dry white wine
3 parsley sprigs
1 lemon, sliced
1 small onion, chopped
3 celery ribs, chopped
1 tablespoon whole black peppercorns
1 Verlasso salmon fillet, pin bones removed
Lemon slices, for garnish
Cucumber slices, for garnish
Green Goddess Dressing
- In a fish poacher or a pot large enough to hold the salmon, combine the wine, parsley, lemon, onion, celery and peppercorns. Add a few inches of water and bring to a boil. Let simmer for 10 minutes. Add the salmon fillet (it should be fully submerged) and bring the water back to a boil. Cover, turn off the heat and let it rest in the hot court bouillon for 30 minutes. Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Refrigerate until cool.
- Garnish the salmon with cucumber slices and add parsley, lemon and tomatoes to the platter. Serve with the green goddess dressing.
1 cup lightly packed parsley leaves
4 scallions, chopped
6 anchovy fillets in oil, drained and chopped
1/3 cup lightly packed tarragon leaves
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Worcestershire sauce
2 teaspoons white vinegar
1 garlic clove
3/4 cup mayonnaise
Kosher salt
Freshly ground pepper
Combine all of the ingredients for the green goddess dressing in a food processor. Puree until smooth. Cover and refrigerate until you’re ready to serve.