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 below!

Dishwasher Salmon

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The recipe for this first dish was born out of necessity after Chef Esera’s stove broke down during his time at Oregon State (Go Beavers!). With no other means to cook the fish, he wrapped it in foil and let his dishwasher do the work. Using any skinless filet of fish will do, but we really love it with sustainably-raised Verlasso Salmon!

Serves 6

Coconut Mayonnaise:

1 whole large egg, at room temperature

1 large egg yolk, at room temperature

1 teaspoon dijon mustard

1 1/2 tablespoons of fresh lemon juice

3/4 cup of coconut oil, melted

Pinch of salt and black pepper

Dill Sauce:

1 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons dill, finely chopped

1 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

2 teaspoons sugar


6 eight ounce skinless Verlasso salmon filets

1 1/2 teaspoon kosher salt

1 1/2 teaspoon freshly ground black pepper

6 cloves of fresh garlic, thinly sliced

3 teaspoons of teriyaki sauce

Mixed greens, edible flowers and blackberries for garnish

For the Mayonnaise:

In food processor or blender, blend first four ingredients until smooth. With motor running, slowly pour oil into egg mixture. Season with salt and pepper. Cover tightly and refrigerate immediately. Mayonnaise will keep for a week in the refrigerator.

For the Dill Sauce:

In a medium bowl, combine the ingredients. Will keep in the refrigerator for 3 days.

For the Salmon:

Take 6 Glad Ziploc® Vacuum Pump Bags and fill each one with a Verlasso salmon fillet as well as 1/2 teaspoon of salt, pepper, one sliced garlic clove and 1/2 teaspoon of teriyaki sauce. Seal the packets with the sealing pump and then place each one on the top rack of the dishwasher. Place the dishwasher on the short cycle and then run it.

Cut open the cooked salmon packets placing the salmon filet on the plate, belly side up. Brush the warm salmon with the coconut mayonnaise and then drizzle with the dill sauce.  Garnish with mixed greens, edible flowers and blackberries. Repeat for each plate.

Have you ever used your dishwasher to cook with? If so, hit us up on social media and tell us about it!

Salmon With Mango Butter and Sautéed Mushrooms

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This delicious recipe is inspired by the flavors of the islands. The mango butter is wonderful on fish, but equally as good when served on toast or even pancakes at breakfast! 

Serves 6

Mango Butter:

1/2 cup honey

1/4 cup unsalted butter, room temperature

1/4 cup ripe mango, chopped


6 eight ounce skinless Verlasso salmon filets

1 1/2 teaspoon kosher salt

1 1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons olive oil

4 cups assorted mushrooms, including shiitake, oyster and maitake, chanterelle, cleaned and chopped

4 large pearl onions, halved and caramelized in butter

Micro-herbs, flowers and Teriyaki sauce for garnish

For the Mango Butter:

Up to 48 hours in advance, in a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater. Place in a storage container and keep in the refrigerator.

Heat a large cast iron skillet at medium high heat. Add four tablespoons of the mango butter to the pan and heat until melted and bubbly. Add the Verlasso salmon filets to the skillet on the belly side and sauté until golden on both sides, turning once. In another large skillet, add the butter and olive oil and heat over medium high heat. Add the mushrooms and pearl onion, cooking until slightly soft and golden. 

To serve, place one of the cooked salmon filet on each plate, belly side up.  Top with the cooked mushrooms, micro-herbs and flowers. Repeat with the rest of the plates. Drizzle teriyaki sauce on the side of the plates and serve!

Watch Chef Esera’s video below for more detailed instructions on how to make these delectable recipes.

And don’t forget to upload your own seafood dish to social media during the month of January to help us Kick Hunger! We’ll donate TWO MEALS to a local food bank for every photo uploaded using the hashtag #KickHungerChallenge or #KickHungerChallenge2019!