Verlasso Salmon Recipe
cauliflower, roasted peppers & tomatoes, grilled rapini, lemon-caper butter, lump crab & Calabrian chile hollandaise.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cauliflower
Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
- 2
Cook the Salmon
Preheat a grill or grill pan over medium-high heat. Season the Verlasso salmon fillets with salt and pepper. Grill the salmon for about 4-5 minutes on each side, or until cooked to your liking.
- 3
Sauté the Rapini
In a skillet, heat a tablespoon of olive oil over medium heat. Add the rapini and sauté for 3-4 minutes until tender. Season with salt and pepper to taste.
- 4
Make the Lemon-Caper Butter
In a small saucepan, melt the butter over low heat. Stir in the lemon juice, capers, and a pinch of salt. Keep warm.
- 5
Prepare the Hollandaise
In a mixing bowl, whisk together the egg yolks and Calabrian chile paste. Slowly whisk in melted butter until the mixture is thick and creamy. Gently fold in the lump crab meat.
- 6