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Salmon Collar with Stone Fruit Salad

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


  • Salmon collar
  • Salt and pepper


  1. Season collar and cook on grill or in a grill basket over the coals.

Micro Huacatay Chimichurri


  • 1/2 cup Fresh Origins Micro Huacatay
  • 1/2 cup (approx) Olive oil
  • 2 ea. Garlic cloves
  • 1 tsp. Red wine vinegar
  • Salt


  1. Blend ingredients together and season.

Stone Fruit Salad


  • 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


  1. Toss the ingredients together in a bowl and season.
  2. The fat from the chimichurri and the beautiful natural fat from the salmon are plenty to hold up to the vinegar.