Pan-seared Verlasso salmon with pea and asparagus puree and froth, asparagus spears, and crispy skin.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with Verlasso and FOH.
PEA ASPARAGUS PUREE
INGREDIENTS
- ½ cup Peas
- 1 cup Asparagus, sliced
- ¼ cup Mint
- Stock
- 2-4 oz. Butter
METHOD
- Cook asparagus and peas in stock of choice until tender.
- Puree with mint and butter.
- Salt to taste
CRISPY SKIN
INGREDIENTS
- Salmon Skin
METHOD
- Remove skin and dehydrate for 24 hours. Fry in really hot oil. Remove before it burns.
FROTH
INGREDIENTS
- Pea puree
- Stock
- Soy lecithin
METHOD
- Thin out some puree in blender. Fail to put enough stabilizer (soy lecithin) in foam. Call it a froth. Genius.
SALMON
INGREDIENTS
- Salmon filet
- 1 tbsp. Cocavo
METHOD
- Sear Salmon in hot pan. Turn when browning.
- Cook approximately 2-3 minutes per side. Depends on thickness and desired cooking temp.
ASPARAGUS SPEARS
INGREDIENTS
- Asparagus spears
METHOD
- Cook in saute pan until slightly tender for best flavor and texture.
- Season.
PLATING METHOD
“I prefer to mix the protein with the poke marinade right before serving.” – Chef Mikel Anthony
- Toss with a little furikake of choice (Japanese rice seasoning) and some seaweed salad.
- Finish with some Fresh Origins micro shiso.
This post brought to you in partnership with Verlasso Salmon.
