Pan Seared Verlasso Salmon with Spring Greens Puree

Seared to perfection in healthy Cocavo coconut oil is what gives this dish it's irresistible crunch and succulent texture. The addition of a spring green puree is just the cherry on top. Adding a memorable garden fresh component to the dish allows you to keep it light, healthy and perfect for lunch.


For the Salmon

  • 2 6oz filets Verlasso Salmon (skin on)
  • 1 tablespoon Cocavo

For the Pea Asparagus Puree

  •  Peas ½ cup
  • Asparagus sliced 1 cup
  • Mint ¼ cup
  • Stock
  • Butter 2-4oz

For the Froth

  • Pea puree
  • Stock
  • Soy lecithin pinch

For the Asparagus Spears

  • 6-8 fresh asparagus spears


For the Salmon

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

 For the Crispy Salmon Skin

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

For the Pea Asparagus Puree

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

For the Froth

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

Chef Mikel Anthony Headshot.jpg

Recipe by Chef Mikel Anthony