Chef Mikel Anthony's Delicious and Hearty Pan Seared Verlasso Salmon with Pea & Asparagus Puree & Froth

Chef Mikel Anthony's delicious and hearty Pan Seared Verlasso Salmon with Pea & Asparagus Puree & Froth recipe is the perfect alternative to the boring Thanksgiving turkey we've all gotten tired of. Perfect for the fall, this recipe is hearty, warm, and full of love. Check out the full recipe below!

Ingredients

Pea Asparagus Puree

- Peas ½ cup

- Asparagus sliced 1 cup

- Mint ¼ cup

- Stock

- Butter 2-4oz

Method of prep

- Cook asparagus and peas in stock of choice until tender. Puree with mint and butter. Salt to taste

Crispy Salmon Skin

- Verlasso Salmon Skin

Method of Prep

- Remove skin and dehydrate for 24 hours. Fry in really hot oil. Remove before it burns.

Froth

- Pea puree

- Stock

- Soy lecithin pinch

- Method of prep

- Thin out some puree in blender. Fail to put enough stabilizer (soy lecithin) in foam. Call it a froth. Genius.

Salmon

- Salmon filet

- Cocavo 1 tbsp

Method of Prep

- Sear Salmon in hot pan. Turn when browning. Cook approximately 2-3 minutes per side. Depends on thickness and desired cooking temp.

Asparagus Spears

- Asparagus Spears, several

Method of Prep

- Cook in sauté pan until slightly tender for best flavor and texture. Season.