Verlasso Sal'Chetta with Sauce Vierge

This is for all of you who love crispy salmon skin… everyone meet Sal-Chetta. The salmon version of a classic Porchetta. Wrapped in its own skin, sous vide and then fried to perfection to achieve a perfectly succulent texture encased in irresistibly crispy salmon skin. Drizzle it with a fresh sauce vierge and you will wonder… why didn’t I think of this?!


For the Sal'Chetta

  • 1 side of Verlasso Salmon, skin on
  • Transglutaminase
  • Herbs de Provence mixed with salt

For the Sauce Vierge 

  • 1 cup olive oil
  • Pinch of capers
  • ¼ cup parsley
  • Pinch of chili flakes
  • ¼ cup fresh lemon juice


For the Sal'Chetta

Remove skin, portion salmon filets for other dishes. Dust skin with transglutaminase. Place one fillet down on the edge of the skin and dust with transglutaminase as well. Season fish herbs de provence at this time. Roll and then roll in plastic wrap and vacuum seal. Sous vide for 30-45 minutes at 113-120 degrees. Remove. Pat dry and fry until skin is crispy.

 For the Sauce Vierge

Chop parsley and mix all ingredients together in bowl. Let sit so flavors can marry together. Serve of top sliced Sal’Chetta.

Chef Mikel Anthony Headshot.jpg

Recipe by Chef Mikel Anthony