The Atlantis Casino Resort Spa in Reno, Nevada, is now serving Verlasso Salmon at its Atlantis Steakhouse and Bistro Napa restaurants. We sat down with Atlantis Steakhouse Chef Dan Bauer to learn why Verlasso salmon is a good fit for his restaurant and customers. 

Q:  What makes Verlasso® salmon such a good fit for the Atlantis Steakhouse?
A:  Our patrons are looking for fresh, bright clean flavors that can stand up to our Allen Brothers Steak program.  They want what is new and to be educated about what is forthcoming.  That's what makes Verlasso so exciting to us.
 
Q:  Why is a sustainable seafood choice important to you?
A:  I like the idea that this food source is raised in a way that will be available forever.  We have a responsibility as chefs to move towards more sustainable ways of supplying our restaurants.  Overfishing is a huge issue.  At the Atlantis we have programs like the "Stream Line Recycling Program" that move us towards sustainability.

To learn more about overfishing read: Why Should You Care about Overfishing? Q&A with Dr. Scott Nichols
 
Q:  What’s your favorite aspect of cooking with Verlasso salmon?
A:  The greatest aspect of Verlasso is its versatility.  You can do anything with it.  From gravalox and sashimi to poaching and grilling. It’s delicious and forgiving.  
 
Q:  What’s your favorite salmon dish to serve or eat?
A:  I like to cook my salmon in papillotte.  I wrap it in tin foil on a bed of lemon slices, herbs, tomato and even cucumber.  Then I drizzle a bit of white wine and add a pat of butter to the packet.  Wrap it up tightly and cook over a hot grill.  I serve it with grilled Yukon gold potatoes.

For one of Chef Bauer’s salmon recipes read: Grilled Verlasso Salmon with Fennel Orange Relish, Autumn Braised Lentils and Blood Orange Beurre Blanc
 
Q:  Can you give our readers a super-secret cooking tip for preparing seafood at home?
A:  My secret tip has to do with caramelization.  Always sear your seafood very dry.  Meaning, take a paper towel and really pat it dry.  Moisture on fish or shellfish will keep it from getting a beautiful browned crust.