Last month I heard about this Verlasso Salmon, the first and only ocean-raised farmed Atlantic salmon to receive the “Good Alternative” buy ranking from the Monterey Bay Aquarium Seafood Watch® program. I was at Central Market the other day. I saw it there and it was in my cart in the blink of an eye. It’s actually very good, clean taste, excellent fat to lean ratio, firm and buttery texture. I seared it with a savory herb crust and it was AWESOME.
Grocery Shopping (2 people)
2 portions of Verlasso Salmon
1 fresh bunch of tarragon
2 tbsp of thyme leaves
1 fresh bunch of oregano
8 basil leaves
6 tbsp of bread crumbs
2 tbsp of butter
2 tbsp of extra virgin olive oil
Salt & Pepper
1) Wash the salmon, pat it dry.
2) Melt 2 tbsp of butter in a butter warmer.
3) Meanwhile, finely mince the tarragon, the thyme leaves, the fresh oregano and the basil leaves. Add bread crumbs and stir in the melted butter. Add salt and pepper to taste. The consistency must be that of wet sand,
4) Warm two tbsp of olive oil in a pan, add the salmon and let it sear on both sides – over medium heat for 2/3 minutes. Flip and pat the salmon portion with the herb mixture with the help of a spoon or your hand. Let it cook for another 6/7 minutes flipping sometimes so that the salmon cooks on both sides. Be careful when you flip it so it does not break.
5) Serve with some fresh lettuce and lemon slices.