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!
These delicious kebabs have a bit of a Spanish flair with the smoked paprika glaze and cumin crème fraîche dipping sauce. Marinated cherry tomatoes give them extra flavor and color, and they help in the cooking, too. Just as the tomatoes blister on the grill, the salmon is cooked through. Serve over a bed of greens and pass the dipping sauce separately.
This recipe is great for any party! It is simple and bright adding flair to any party. Make this amazing Verlasso salmon tartare in advance and have it ready to serve when your guests arrive.
We are extremely excited to be participating in our first Food and Wine Classic in Aspen. The following dish was a collaboration with our two amazing partners for the Classic- Two-time James Beard award winning Chef John Ash and Chef Miles Angelo from the Caribou Club!
In this recipe, there is no need to marinate for a day or two as you would for ordinary gravlax but cure it for just a few minutes and then top with a lemon and herb vinaigrette.
I love the combination of hot chiles with berries. No matter how you pair them, they always go well with salmon...
This dish is a delicious way to incorporate sautéed salmon into breakfast, lunch or dinner. Look for a crusty loaf of sourdough to provide a base for this recipe.
