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Fresh Verlasso Salmon Fillets

Lauren

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Aug 28th, 2014

SalmonFilletsBlog

Our Fresh Verlasso Salmon Fillets are flown in fresh from Chile. Verlasso Salmon is recognized for sustainability. It is the first ocean-raised farmed salmon to receive a “Good Alternative” buy rating from Seafood Watch, the Monterey Bay Aquarium program that rates seafood sustainability. Verlasso received the recognition after a rigorous third-party evalutation.

When you purchase a Verlasso fillet, you can expect exceptional flavor that you associate with premium quality seafood. The farms are dedicated to raising fish of the highest quality and it is evident in the salmon’s color, texture and flavor. These salmon are filleted locally, packed on ice and shipped in less than 24 hours to insure fresh caught quality. They have healthy levels of omega-3, which you can expect about 3.5 grams per a 6 oz. serving. Verlasso is a partnership between Aqua Chile and the DuPont Company with the goal of finding the best way to bring sustainable farmed salmon to market.

Try one of these recipes below for a great dinner idea.

Grilled Verlasso Salmon with Arugula Chimichurri

INGREDIENTS
For the Chimichurri
1 bunch fresh cilantro. including stems.
coarsely chopped (about 2 cups)
2 cups fresh arugula. coarsely chopped
1/2 cup olive oil
1/4 cup fresh mint leaves, packed
3 tablespoons lime juice
1 teaspoon crushed red pepper flakes
1 small garlic clove. peeled and chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
For the Salmon
6 six to eight ounce Verlasso salmon fillets
olive oil
Kosher salt and freshly ground pepper to taste

Directions:

Directions
1) Puree the first nine ingredients, cilantro through black pepper. in a blender until smooth. Stored In a sealed container in the refrigerator with some olive oil poured over the top. It will keep for up to one week in the refrigerator or in the freezer for up to two months.
2) Heat the grill to high, approximately 450° F.
3) Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon over direct heat until lightly golden about 4-5 minutes. Turn the fillets over. Reduce heat to medium or move to a cooler part of the grill. Grill until the meat is just cooked through, but not fa lling apart, 2-3 minutes more.
4) To serve, transfer the fish to serving plates or a p latter. Spoon a few tablespoons of chimichurri over each fillet.
Serve Immediately.

 

 

Sauteed Verlasso Salmon in Brown Butter

Ingredients

2 pounds Verlasso Salmon
2 lemons thinly sliced, reserve ends to squeeze the extra juice on the fish
¼ cup flour
½ teaspoon salt
¼ tsp freshly ground pepper
6 TBSP unsalted butter
1 TBSP parsley, finely chopped
Directions

1) Squeeze a small amount of lemon juice over the filets. In a wide bowl, combine the flour, salt and pepper. Lightly dust each filet with the flour mixture. Place it in a single layer on a large plate or cookie sheet. When finished, add four tablespoons of butter to the pan and lower the heat to medium. Add the lemons and season the mixture with salt and pepper. Place the filets on a platter or individual plates and pour the lemon butter over the top. Sprinkle with parsley to garnish and serve.
2) In a wide bowl, combine the flour, salt and pepper. Lightly dust each fillet with the flour mixture. Place it in a single layer on a large plate or cookie sheet.
3) Heat a nonstick skillet to medium high heat. Add 2 tablespoons of butter. Once it is melts and bubbling, working in batches, add two of the fillets to the pan. Cook for 2-4 minutes per side until lightly browned and cooked through, turning once. Remove the cooked fillet from the skillet, place on the plate in a single layer and cover with foil. Repeat in batches of two until the fish is finished. If the butter gets too brown in the skillet, wipe it out with a paper towel and melt a bit more to complete.
4) When finished, add four tablespoons of butter to the pan and lower the heat to medium. Add the lemons and season the mixture with salt and pepper. Place the fillets on a platter or individual plates and pour the lemon butter over the top. Sprinkle with parsley to garnish and serve.

 

 

Cedar Planked Verlasso Salmon

Ingredients

1 cedar plank
2 lbs Verlasso Salmon Fillets
2 TBSP Olive Oil
Kosher Salt & Freshly ground Pepper to taste

Directions

Immerse an untreated, cedar plank in water; soak at least 1 hour or up to 1 day. Heat a grill to medium-high heat, about 450° F.
Place the plank on the indirect heat side of the grill. Brush the salmon with olive oil and season with salt and pepper. When the plank begins to smoke, place the fish on it and close the grill hood.
Grill 25-30 minutes or until the salmon is opaque in the center, and the flesh flakes easily with a fork.

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