For many of us, the thought of participating at anything Disney conjures up a childhood dream come true! My father was there on July 17th, 1955 when Disneyland officially opened! I visited nearly every summer when I was a child. Somehow, all things Disney are part of my DNA. When choosing the recipes that I would make on stage with Verlasso salmon at the Disneyland California Adventure Food and Wine festival, I wanted to feature light spring fare, fitting for the season. Something that could be easily made at home no matter where the festival guest came from, yet also exemplified the foods of California.

As part of the festival, you will have the opportunity to taste delicious Verlasso salmon prepared by the Disney Culinary team in a Kiosk at the Disney California Adventure Park. I will also be on the festival stage the weekend of March 14th and April 14th of Easter weekend showing you how to prepare these recipes at home! The demonstrations, taking place at noon on Saturdays and 4:00pm on Sundays, will feature the recipes below. As a California native, I am excited to share these special Verlasso Recipes. With great food like this, Disneyland truly is “the happiest place on earth.”

Salmon with Green Goddess Dressing

(Serves 4)


  • 4 fillets of skin on Verlasso fresh salmon each about 6 – 8 ounces each and about 1 inch thick

  • Sea Salt and freshly ground pepper

  • 2 tablespoons olive oil

  • 4 cups gently packed mixed savory greens such as frisée, cress, arugula, mustard

  • Lemon vinaigrette (recipe follows)

  • Olive oil

  • 1 medium avocado cut into 4 fans

  • Green Goddess dressing (recipe follows)

For the Lemon Vinaigrette
(Makes a generous cup)

  • 2 tablespoons finely chopped shallot

  • 6 tablespoons seasoned rice vinegar

  • 2 tablespoons fragrant honey or to taste

  • 4 tablespoons fresh lemon juice

  • 4 tablespoons olive oil

For the Green Goddess Dressing

  • 3/4 cup mayonnaise

  • 1/4 cup sour cream

  • 4 (or more) anchovy fillets packed in oil, drained and chopped

  • 3 tablespoons chopped chives

  • 2 tablespoons chopped parsley

  • 1 tablespoon drained chopped capers

  • 2 teaspoons finely grated lemon zest

  • Sea salt and freshly ground pepper

  • Drops of fresh lemon juice


For the Lemon Vinaigrette

  1. Whisk all ingredients of the vinaigrette together.

  2. Store covered and refrigerated up to 5 days.

For the Green Goddess Dressing

  1. Combine all ingredients except salt, pepper and lemon juice in a food processor and pulse a few times to combine.

  2. Season to your taste with salt, pepper and lemon juice.

  3. Store covered and refrigerated for up to 3 days.

For the Salmon

  1. Preheat oven to 400 degrees.

  2. Season the fish generously with salt and pepper and dust lightly with flour.

  3. In an oven proof skillet heat the olive oil over moderately high heat. Add the fish flesh side down and cook until golden brown, about 3 minutes. Turn fish over and transfer to the oven and roast for another 4 – 5 minutes or until salmon is just done and still slightly translucent in the center.

  4. Meanwhile toss the greens with a little of the lemon vinaigrette and arrange attractively on plates.

  5. When fish is done slide a spatula between the skin and flesh and place the fillets on top of the greens.

  6. Place avocado fans on top, spoon Green Goddess dressing over and serve immediately.

Grilled Salmon Soft Tacos

(Serves 4)


  • 1/4 cup olive oil

  • 1 tablespoon ancho or New Mexico chile powder

  • 1 tablespoon fresh lime juice

  • 4 four-ounce fillets of skin off Verlasso fresh salmon

  • Sea salt and freshly ground black pepper

  • 8 6-inch flour or corn tortillas

  • Cabbage slaw (recipe follows)

  • Citrus salsa (recipe follows)

  • Cilantro Cream (recipe follows)

For the Cabbage Slaw

  • 2 cups finely shredded green cabbage

  • 1/2 cup thinly sliced red bell pepper

  • 1/3 cup thinly sliced red onion

  • 2 tablespoons seasoned rice wine vinegar

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper

For the Citrus Salsa

  • 3 large navel oranges, peeled and segmented

  • 2 large limes, peeled and segmented and membrane removed

  • 1 teaspoon chopped fresh cilantro

  • 1 teaspoon seeded and minced serrano chile or to taste

  • 2 teaspoons seasoned rice wine vinegar

  • 2 teaspoons olive oil

  • Kosher salt and freshly ground pepper

For the Cilantro Crema

  • 1/2 cup Crema Mexicana or sour cream

  • 3 tablespoons chopped fresh cilantro

  • 1 tablespoon minced scallions, green part only

  • 1 teaspoon seeded and minced serrano chile

  • Kosher salt and freshly ground black pepper


For the Cabbage Slaw

  1. Combine all ingredients but the salt and pepper in a bowl. Gently toss and then season to taste with salt and pepper. This may be prepared an hour in advance and kept covered and refrigerated.

For the Citrus Salsa

  1. Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to combine. Season with salt and pepper.

For the Cilantro Crema

  1. Combine all the ingredients and season to taste with salt and pepper. This may be prepared a day in advance covered and refrigerated. Note: Crema should be the consistency of pancake batter. If too thick, thin with a little buttermilk or milk.

For the Tacos

  1. Prepare a charcoal fire or preheat a stovetop grill pan.

  2. In a small bowl, combine the olive oil, chile powder and lime juice. Brush liberally on the fillets and season generously with salt and pepper. Grill the fish until it is just done.

  3. To serve, place two tortillas stacked on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a tablespoon or so of the cilantro crema. Fold over and eat with gusto!