Dinner this evening was pan-fried Verlasso salmon with the mango-avocado salsa we had with Halibut a couple of days ago, but this time with diced jalapeno. Verlasso is a farmed salmon grown off the coast of South America. In the fish monger’s display, it appears yellower than wild-caught salmon which tends to be redder. The reason for the color difference is that wild-caught fish are leaner; they have to work for a living. Verlasso, by contrast, lead a life of leisure and get fat. I like them both, but Verlasso is more unctuous.
My preparation left the center of the filet warm but not fully cooked – medium rare, as it were. The plating has a chunk of salmon with a smear of spicy, homemade aioli and a helping of delicious salsa.
The pan on the stovetop – frying the salmon in EVOO and butter, looked like this. Yum!
