Grilling fish and seafood can seem like a daunting task.
However, the grill and Verlasso salmon are the perfect culinary match. The grill imparts a smoky, rich flavor and allows for easy, light cooking. When grilling, there are a few things to keep in mind. Heat is the key for both gas and charcoal grills. A hot grill quickly sears fish and seals in the natural juices. If the grill is not hot enough, fish will stick to the grates and fall apart. When cooking with Verlasso salmon, keep it very cold until you are ready to grill. Then, brush it lightly with oil and season with salt and pepper. If you are using a marinade, only marinate Verlasso salmon for 4-6 hours. Otherwise, you will overcook it.
How to Grill Verlasso Salmon
Marinate or season the salmon as desired.
Keep the fish refrigerated until ready to grill.
Preheat the grill to 450°F by setting all of your burners to medium or pile charcoal to one side of the grill to create indirect heat.
Remove the salmon from the marinade and dry off well using a paper towel. Brush with oil and season with salt and pepper.
Place the salmon directly over the heat with the skin side up. You want to grill the side that faces up on the plate first.
Cook the salmon to your desired temperature, and then turn it over to finish. It will be golden brown, firm to the touch and have an approximate internal temperature of 140° F.
Grill until slightly translucent in the center. If the salmon browns too fast on the final side, move it to a cooler part of the grill or the warming rack until done.
Tent the salmon with aluminum foil and let it rest for 3-5 minutes before serving. This allows the juices to move back to the center of the fillet, creating a moist, delicious salmon fillet.
Grilled Verlasso Salmon with Arugula Chimichuri
This traditional chimichurri takes on a new twist with the addition of arugula and mint, though you can use any leafy green herb for this recipe. The flavors of the chimichurri make it the perfect complement to a grilled piece of Verlasso salmon. Serve over a bed of seasoned arugula or couscous tossed lightly in olive oil.
For the Chimichurri
• 1 bunch fresh cilantro, coarsely chopped including the stems (about 2 cups)
• 2 cups fresh arugula, coarsely chopped
• 1/4 cup (packed) fresh mint leaves
• 1 teaspoon crushed red pepper flakes
• 1 small garlic clove, peeled and chopped
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh lime juice
• 1/2 cup olive oil
For the Salmon
• 6 six-eight ounce Verlasso salmon fillets
• Olive oil
• Kosher salt and freshly ground pepper
Puree the first nine ingredients (cilantro through olive oil) in a blender until smooth. Store 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.*
Heat the grill to high, approximately 450° F.
Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon, meat side down, until lightly golden, about 4-5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until the skin is browned and the meat is just cooked through but not falling apart, 2-3 minutes more.
Transfer the fish to serving plates or a platter and spoon a few tablespoons of chimichurri over each fillet. Serve immediately.
*A full freezer saves time and money, and it uses less energy than an empty one. Buy seasonally and freeze the items to use throughout the year.