It is quite simple to cure salmon. I use skinless salmon which allows the beet color and flavor to cure into the fish. The curing process takes about 24 hours. Use the thinly sliced salmon on bagels, in eggs or on traditional Swedish open-faced sandwiches on rye or pumpernickel bread with crème fraiche, shaved radish and onion, fresh dill, capers and lemon wedges.
Have you tried aguachile? Similar to ceviche, this stellar dish used to only be known on the west coast of Mexico (and once in a blue moon, you’d come across it in Mexico City), but now it’s quite popular.
Chef Rick Bayless, a Top Chef Master and host of Mexico–One Plate at a Time, put this dish in the spotlight by preparing it at Aspen FOOD & WINE Classic this year!
Make a truly memorable dish by marrying the flavors of a perfectly-seared salmon with a unique Indian-spiced rub – the combination of cinnamon, allspice, and cumin provides a hint of spice with a touch of sweetness! Serve with steamed rice and seaweed salad for a mouthwatering one bowl meal.
Looking for a delicious, healthy dish that you can easily make at home? Then poke it is! Poke has gained popularity in recent years, with restaurants popping up all over the country. Though the trend is new, this dish consisting of diced raw fish actually dates back hundreds of years to when native Hawaiian fishermen would chop up small raw reef fish for their meals. Typical preparation includes ingredients such as sesame seed oil, rice vinegar and Hawaiian sea salt. However, we’ve given our Verlasso salmon poke a twist, serving it with barley and seaweed salad. The hot barley with the cold seaweed salad and poke is an amazing combination of temperature and flavor!
Love Thai food? Then you’ll definitely enjoy this mouth-watering recipe for Thai Coconut Salmon Head Soup by Chef Andrew Zimmern. Inspired by Chef Zimmern’s travels to Thailand, this recipe incorporates traditional Thai ingredients and highlights the rich flavors of the head and collars – pieces of the fish that may not be top-of-mind to use (but should be, as they are just as useful and delicious!).
We’re excited to share this beautiful recipe with you from Chef Justin Skribner of Benno NYC. Chef Skribner is a 2019 StarChefs Rising Star – a nomination given to honor up-and-coming chefs and those in the culinary arts that are on the forefront of innovation who share their expertise and knowledge.
Poke is diced raw fish served either as an appetizer or as a main course. It is one of the main dishes of Native Hawaiian cuisine! We have given our Verlasso poke an update! Serving it with black forbidden rice and pickled cabbage! The hot rice with the cold poke is an amazing combination of temperature and flavor.
Having been born and raised in Hawaii, Chef Esera Tuaolo knows a thing or two about seafood. Also known as the “Singing Chef," Chef Esera is not only a culinary innovator, but is also a former NFL player who played defensive tackle for 10 years for the Minnesota Vikings, Atlanta Falcons, Carolina Panthers and Jacksonville Jaguars. You may have also seen him on The Voice with Team Blake. For the Kick Hunger Challenge, Chef Esera created two delicious salmon recipes inspired by his Hawaiian heritage – check them out here!
Fresh herbs, bright lemon and crisp Champagne adds elegance and balance to the subtle richness of Verlasso Salmon. Making the simplicity of this dish perfect for large gatherings and celebrations.
Chef Mikel Anthony believes in not wasting anything and shows us a delicious way to use the salmon collars. The wonderful flavors of this Verlasso Salmon collar and Micro Huacatay Chimichurri with stone fruit, mixed greens, black rice and peach vinegar will satisfy every palate.