One of the great things about using Verlasso frozen salmon fillets is that they can go straight from freezer to cooking! In this recipe, the spicy and dark flavors of ancho chili, cumin and paprika bring a nice depth to Verlasso salmon, especially when grilling. Because of its pungent flavors, use in small amounts to not overpower the fish. Serve with grilled vegetables and cous cous for a complete (and quick) meal!
- 2 tablespoons ancho chili powder 2 teaspoons cumin
- 2 tablespoons smoked paprika
- 2 teaspoons oregano
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 6 Verlasso Salmon Frozen Portion Fillets
- 1 tablespoon olive oil
- Mix the first 7 ingredients in a bowl and store in an airtight container at room temperature.
How to Grill frozen Verlasso Salmon Fillets
- 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 portion bag, rub with olive oil and the ancho chile mixture.
- Place the salmon directly over the heat. You want to grill the side that faces up on the plate first.
- Cook the salmon until it is golden brown, and then turn it over to finish and has an approximate internal temperature of 140° F.
- Grill until slightly translucent in the center. If the salmon browns too fast on the final side before the desired doneness, move it to a cooler part of the grill or the warming rack and bake until done.
- Tent the salmon with aluminum foil and let it to 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.