Just when I think I’m tapped out and the creative well has gone dry, I stumble onto an interesting read or find a stack of old notebooks from years ago, brimming to the seams with ideas. Some of the ideas are pretty darn clever and some not so good – which is why a few of those recipes never happened.
It’s been an interesting and creative few weeks (along with a monster of a cold that hung on like the winter back East). I relish creative moments. I write and I write and I write. I don’t erase anything no matter how silly or gross tasting it might appear at that moment. Because when I eventually come back to it, sometimes it makes perfect sense. Creativity is a crazy process. Creativity feels like freedom to think outside a box, letting imagination change perspective at will.
So, when new culinary companies approach me about their products, it’s one more opportunity to be creative. I don’t promote too many food brands on this website but the few that I do promote must meet a few requirements. Does it identify with my food values? Would I serve it to my family? Is it something my readers would enjoy? Where and how is it made or grown or raised?
When Verlasso Salmon first contacted me about using one of my salmon recipes I was intrigued, and honestly, a little skeptical. As you know I’m not a fan of farm raised fish of any kind. Verlasso Salmon is the exception; because it’s an exceptional product.
Not only is Verlasso Salmon the first and only farm raised Atlantic salmon to receive the “good alternative” buy ranking from the Monterey Bay Aquarium’s seafood watch, the flavor and texture of Verlasso Salmon is almost identical to wild salmon. I found the oil content balanced, the texture to be firm and less “mushy” than traditional farmed salmon and the taste every bit as flavorful as wild salmon.
Verlasso says “Verlasso’s driving force has been the call for a more responsible aquaculture worldwide. It guides all of our business efforts and continues to shape our approach for the long-term. We are taking the lead in establishing a new model for fish farming, one that’s always in balance with nature. It’s an evolutionary way of thinking about—and raising salmon.”
You’re probably saying to yourself “Karista, you live in the Pacific Northwest, home of wild salmon. Why are you talking about Atlantic salmon?” Because you, my readers, subscribers and followers of social media, live all over North and South America, Europe, Australia and New Zealand. I feel lucky to live in the land of Pacific Northwest Salmon. I value this resource and I’d like to keep it flourishing. So when companies like Verlasso embark on such a noble cause, I want you to know about it.
For more information about Verlasso Salmon and their sustainable fish farming methods, along with additional salmon recipes, check out their website HERE.
In the meantime, I created these delicious and festive Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers for Verlasso Salmon and now I’m sharing them with you.
Delicious Wishes and Loads of Love,
- 1 lb Salmon
- Salt and Pepper
- Extra virgin olive oil
- 1/3 cup sliced green onions
- 1 teaspoon grated fresh ginger
- 1 teaspoon Thai roasted red chili paste
- 2 tablespoons fresh lemon juice
- 1 egg, slightly whisked
- 2 tablespoons mayonnaise
- 1 cup Panko style breadcrumbs
- ½ - ¾ cup good quality mayonnaise
- 1 small clove garlic, minced
- 1 lime zested
- ¼ cup cilantro leaves, finely chopped
- ¼ teaspoon wasabi paste, optional
- 1 cucumber, thinly sliced
- 1 cup rice wine vinegar
- Serve with slider buns and fresh arugula leaves