Sustainable Seafood: Verlasso Salmon

Heinen’s is proud to offer our customers Verlasso® salmon, farm-raised in a new and sustainable way, using only one pound of feeder fish to one pound of salmon. Raised in a remote area of Patagonia, these salmon swim in waters that are deep, with strong currents, making them leaner than other farmed fish.

“Heinen’s is fortunate to be able to work with a company that is focused not only on sustaining the environment, but also brings a superior product to our customer’s table,” says Heinen’s Seafood Merchandiser, Marty Gaul. “This salmon is one of a kind and we’re excited to share it and Verlasso’s new cookbook with all of Heinen’s customers.”

Give Verlasso salmon a try with the below recipe for Grilled Salmon topped with Arugula Chimichurri.

Salmon w Chimichurri (resized)

Grilled Salmon with Arugula Chimichurri

This traditional chimichurri takes on a new twist with the addition of arugula and mint, though you can use any leafy green herb for this recipe.

Serves 6

For the Chimichurri:

1 bunch fresh cilantro, coarsely chopped including the stems (about 2 cups)
2 cups fresh arugula, coarsely chopped
1/4 cup packed fresh mint leaves
1 teaspoon crushed red pepper flakes
1 small garlic clove
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1/2 cup olive oil

For the Salmon:

6 eight ounce center cut Verlasso salmon fillets, skin removed
Olive oil
Kosher salt and freshly ground pepper

Prepare the first nine ingredients, cilantro through olive oil, in a blender until smooth. Store in the refrigerator with some olive oil poured over the top. It will keep for up to one week in the refrigerator or in the freezer for up to two months.

Heat the grill to high, approximately 450 degrees Fahrenheit.

Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon meat side down, until lightly golden, about 4-5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until the skin is browned and the meat is just cooked through but not falling apart, 2-3 minutes more.

Transfer the fish to serving plates or a platter and spoon a few tablespoons of chimichurri over each fillet. Serve immediately.

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