Verlasso Salmon Sashimi with Confetti of Vegetables and Lemongrass Sorbet

We are extremely excited to be participating in our first Food and Wine Classic in Aspen. The following dish was a collaboration with our two amazing partners for the Classic- Two-time James Beard award winning Chef John Ash and Chef Miles Angelo from the Caribou Club! Enjoy!
(Serves 24 appetizer size)

Components of the dish

2 pounds of Verlasso Salmon, pin bones removed, thinly sliced
Confetti vegetables
Citrus sauce
Lemongrass coconut sorbet

To Garnish:
Chives, 2” Center cut, cut into batons
Edible flower petals
Micro cilantro


For the Confetti Vegetables

  • 1 Daikon Radish, peeled and trimmed
  • 1 Red Bell Pepper, seeded and deveined
  • 1 Yellow Bell Pepper, seeded and deveined
  • 1 Carrot, Peeled 
  • 2 cups rice wine vinegar
  • 1 Tablespoon sugar
  • 1/2 Tablespoon salt
  • 3 star anise
  • 4 Thai chili, halved

For the Citrus Sauce

  • 1 cup lime juice, freshly squeezed
  • 1/4 cup yuzu
  • 1/4 cup rice wine vinegar
  • 1/4 cup lemongrass oil

For the Lemongrass Coconut Sorbet

  • 2 cups lemongrass, chopped
  • 2 limes, zested
  • 1 lime, juice
  • 5 dry Thai chilis
  • 3 cans coconut milk (13.5oz cans)
  • 1 can cream of coconut
  • 20 kaffir lime leaves
  • 1 large knob ginger, peeled
  • 5 cloves, garlic
  • 3 shallots
  • 2 star anise
  • 2 cinnamon sticks
  • 1 teaspoon salt


For the Confetti Vegetables

  1. Slice all vegetables 1/16" thick
  2. Punch them into small circles using round cutter
  3. In small saucepot combine sugar, salt, anise, chili & vinegar, bring to a boil
  4. Pour hot vinegar mixture over vegetables, allow to cool and then drain

For the Citrus Sauce

  1. In bowl, combine all ingredients together
  2. Put sauce in squirt bottle for plating

For the Lemongrass Coconut Sorbet

  1. Combine all items in saucepot and simmer 15 minutes
  2. Strain through chinois
  3. Put strained liquid in metal container and freeze

To Serve

  1. Arrange 1.5oz of sliced salmon in a circle
  2. Sprinkle confetti vegetables over salmon
  3. Sauce outside of salmon using 1oz citrus sauce
  4. Place 1 scoop of sorbet on top of salmon in the center
  5. Garnish with chive batons, borage flowers, and micro cilantro