Verlasso Salmon Collars

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.


For the Salmon Collar

  • 4 Verlasso Salmon collars

  • Salt and pepper

For the Micro Huacatay

  • 1/2 cup micro huacatay

  • 1/2 cup olive oil

  • 2 garlic cloves

  • 1 tsp red wine vinegar

  • salt

For the Stone Fruit

  • 1-5 each mixed stone fruit

  • 2 cups greens of choice

  • 1 tbsp peach vinegar

  • 3/4 cup black rice cooked

  • 1 tbsp garlic chips


For the Salmon Collar

Season collar and cook on grill or in a grill basket over the coals.

 For the Micro Huacatay

Blend ingredients together and season.

For the Stone Fruit

  1. Toss the ingredients together in a bowl and season.

  2. The fat from the chimichurri and the beautiful natural fat from the salmon are plenty to hold up to the vinegar... 

Chef Mikel Anthony Headshot.jpg

Recipe by Chef Mikel Anthony