Recipe Spotlight: Responsible Choice Verlasso® Atlantic Salmon Featured with a Fresh Take on Salsa

New recipes are exciting to try, especially with the change of seasons. This spring, try one of my favorite healthier options that is sure to grab your guests’ and family’s attention.

Sourced from farms off the coast of Chile, Verlasso® Atlantic farmed salmon is packed with omega-3s to protect heart health, reduce risk of heart disease and stroke, as well as improve blood vessel function and symptoms of immune and inflammatory disorders. A natural choice for anyone looking for health-conscious meals, farmed salmon is also high in protein, essential amino acids and vitamins.

Verlasso® Atlantic Salmon is rated as a Yellow “Good Alternative” by Monterey Bay Aquarium’s Seafood Watch program due to the lower amount of fishmeal and fish oil in the feed compared to typical salmon farms.

Give your taste buds and your diet a fun, healthy kick with this recipe.

Responsible Choice Blackened Verlasso® Atlantic Salmon with Mango Salsa

Serves 4

All you need:Verlasso Atlantic Salmon

  • 1 ripe mango, pitted, peeled and diced
  • 1/4 cup diced red onion
  • 1/4 cup diced red pepper
  • 1 jalapeno, seeded and minced
  • 2 tbsp minced fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp agave nectar
  • Kosher salt and pepper, to taste
  • 4 (5 oz) Responsible Choice Verlasso® Atlantic Salmon fillets
  • 1 tsp blackening spice
  • Fresh salad or grilled asparagus, for serving

All you do:

  1. Combine mango, red onion, red pepper, jalapeno, cilantro, lime juice and agave nectar in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for 1 hour to bring out the flavors.
  2. Season salmon with blackening spice.
  3. Cook salmon in a medium skillet over medium-high heat with skin side up for 3 minutes. Flip and cook for 3 to 4 minutes until opaque and flaky. Set aside to rest.
  4. Top each fillet with a generous portion of mango salsa.
  5. Serve with a side of fresh salad or grilled asparagus for a complete meal.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.