Top 5 sustainable seafood dishes on Chef’s Roll

Pan-seared Verlasso salmon

Working closely with local communities to reduce environmental impact, Verlasso salmon has been a leading player in the world of sustainable salmon farming for over a decade. Farmed in the chilly, clear waters of Patagonia, deep in the Southern Hemisphere, the company’s salmon are guaranteed a fresh clean food supply due to the region’s strong ocean currents.  Lower in fat than traditional farmed salmon, Verlasso’s salmon still remain buttery, but with a milder flavor, and firm texture.

For his dish, Chef’s Roll ambassador chef Mikel Anthony paired the Verlasso salmon with a pea and asparagus puree and froth and asparagus spears. Anthony crisps up the salmon skin to bring a textural contrast to the buttery flesh, then adds a fresh spring flavor burst with the asparagus and peas. Crisping the salmon skin takes some time, but is well worth the effort, Anthony attested.

Pan-Seared Verlasso Salmon

Ingredients: Pea Asparagus Puree

•  ½ cup peas
• 1 cup  sliced asparagus sliced 
• ¼ cup mint
• Stock
• 2-4 oz butter 

Method: Pea Asparagus Puree

1. Cook asparagus and peas in stock of choice until tender. Puree with mint and butter. Salt to taste

Ingredients: Crispy Skin

• Salmon Skin

Method: Crispy Skin

1. Remove skin and dehydrate for 24 hours. Fry in really hot oil, removing before it burns.

Ingredients: Froth

• Pea puree
• Stock
• pinch soy lecithin

Method: Froth

1. Thin out the puree with a touch of the stock in a blender. If you don’t add enough stabilizer (soy lecithin) in foam. Call it a froth.

Ingredients: Asparagus Spears

• Bunch Asparagus Spears

Method: Asparagus Spears

1. Cook in a drizzle of hot oil in a saute pan until slightly tender for best flavor and texture. Season.

Ingredients: Salmon

• 1 Salmon filet
• 1 tbsp Cocavo (coconut oil)

Method: Salmon

1. Heat oil in pan over high heat, add salmon. Turn when browned and cook approximately 2-3 minutes per side, depending on thickness and desired doneness.
2. To serve, spoon puree onto plates, top with salmon and a few asparagus spears. Arrange skin over as desired, then spoon foam around outside. Serve immediately.