Get ready for a taste-bud popping recipe! I was invited to try Verlasso Salmon which is available at Fresh Market in my area. Verlasso Salmon are raised in the gorgeous ocean waters of Patagonia (Chile) and while I am all about Wild Salmon, Verlasso Salmon is just as good AND a major step above any other “farm-raised” salmon. Verlasso is the only ocean-raised farmed salmon with Monterey Bay Aquarium’s Seafood Watch approval. They also have a “Good Alternative” or yellow ranking while all other ocean-raised farmed salmon is ranked “Avoid” or red.
When I worked with Foods from Chile in 2012, Chilean-Based Chef Matias Palomo and I had an opportunity to talk about the sustainable fishing, farming and salmon-farming practices in Chile. We discussed the ocean-raised salmon approach at length and Verlasso reflects the responsible, sustainable approach that is in harmony with the natural world and in harmony with my food philosophy. I invite you to read more about Verlasso Salmon and their practices. Next time you are in Fresh Market, try Verlasso Salmon. If you don’t have a Fresh Market, you can check a store locator here. It is premium salmon at a reasonable price and delicious!
Salmon is a common occurrence in the Hungry Goddess house. The kiddo and I crave salmon and indulge that craving on a regular basis. There is not usually any fanfare about it – sea salt and pepper grinded over top or perhaps a honey mustard glaze. Today, though, we took our cravings to a whole new level with a Miso and Honey Glaze.
Now, let’s talk about Miso and Honey. Miso is a traditional Japanese staple and most people are familiar with Miso Soup. Miso is fermented soybeans and the flavor is salty and tangy, especially when not diluted in water like the soup. I used White Miso in this recipe – there are other types of Miso but I like the lighter flavor of white. To offset the salt, I added some Black Mangrove Honey (any honey is fine) and that was just the right complement – sweet, salty heaven!
You can find Miso at Asian markets and also at Fresh Market. The veggies were simple – toss them in oil and roast. Healthy all the way around!
I would love to hear more about your favorite salmon recipes and if you try Verlasso Salmon! Leave me a link below or on the Hungry Goddess Facebook!
1.5 pounds of Verlasso Salmon
3 tablespoons of White Miso
2 tablespoons of Rice Vinegar
1 tablespoon of honey
1 tablespoon of freshly grated ginger
2 cloves of garlic, minced
1 tablespoon of Asian Sesame Oil
3 green onions – white and light green tips chopped for garnish
Sprinkle of Black and Tan Gomasio for garnish (optional – these are Black and Tan Sesame Seeds)
Your choice of veggies – I used yellow squash, brussels and grape tomatoes
EVOO – Extra Virgin Olive Oil for tossing the veggies
Salt for the veggies (the miso is plenty salt for the salmon)
Whisk together the white miso, rice vinegar, honey, ginger, garlic, and sesame oil. Marinate the salmon for a minimum of one hour before cooking. Bring to room temp before cooking. Turn the broiler on for your oven. I wiped some of the excess miso marinade off the salmon so as not to have it too salty, but I left a nice layer of glaze. Roast the salmon on a tray under the broiler for approximately 7-10 minutes or until opaque. I adjusted my shelf down a bit so it did not instantly char before cooking through.
Chop your veggies and you can roast on a second tray for approximately 10-13 minutes or until they are done to suit you. Add salt to the veggies.
Top the salmon with the green onion tips and some of the Black and Tan Gomasio and enjoy!
*****THANK YOU to Verlasso Salmon and FRESH MARKET for Gift Cards to cover my shopping. While the salmon was DELISH, this is no way influenced my review. 🙂