Pan-Seared Verlasso Salmon

Pea and Asparagus Puree and Froth | Asparagus Spears | Crispy Skin

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.



Pea Asparagus Puree

INGREDIENTS

  • Peas ½ cup
  • Asparagus sliced 1 cup
  • Mint ¼ cup
  • Stock
  • Butter 2-4oz

METHOD

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

Crispy Skin

INGREDIENTS

  • Salmon Skin

METHOD

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

Froth

INGREDIENTS

  • Pea puree
  • Stock
  • Soy lecithin pinch

METHOD

  1. Thin out some puree in blender. Fail to put enough stabilizer (soy lecithin) in foam. Call it a froth. Genius.

Salmon

INGREDIENTS

  • Salmon filet
  • Cocavo 1 tbsp

METHOD

  1. 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, several

METHOD

  1. 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

  1. Toss with a little furikake of choice (Japanese rice seasoning) and some seaweed salad.
  2. Finish with some Fresh Origins micro shiso.

This post brought to you in partnership with Verlasso Salmon.

Related Posts