Verlasso Salmon Collar, Micro Huacatay Chimichurri, with stone fruit, mixed greens, black rice, and peach vinegar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Fresh Origins Micro Greens, WURSTOF, and FOH.
Salmon Collar
INGREDIENTS
- Salmon collar
- Salt and pepper
METHOD
- Season collar and cook on grill or in a grill basket over the coals.
Micro Huacatay Chimichurri
INGREDIENTS
- 1/2 cup Fresh Origins Micro Huacatay
- 1/2 cup (approx) Olive oil
- 2 ea. Garlic cloves
- 1 tsp. Red wine vinegar
- Salt
METHOD
- Blend ingredients together and season.
Stone Fruit Salad
INGREDIENTS
- 1-5 ea. Mixed Stone Fruit
- 3 cups Greens of choice
- 1 tbsp. Peach vinegar
- 3/4 cup Black rice, cooked
- 1 tbsp. Garlic chips
METHOD
- Toss the ingredients together in a bowl and season.
- The fat from the chimichurri and the beautiful natural fat from the salmon are plenty to hold up to the vinegar.
