New Zealand King Salmon Baja Tacos

Ingredients - Lime and Honey Brush

Yield:	3 Cups /24 oz./710 ml
1 Cup	Fresh Lime Juice
1 3/4 Cups	Wildflower Honey
3 Tbsps	Canola Oil

Ingredients - Baja Citrus Pico

Yield:	3 Cups/24 oz./710 ml
1 Cup	Grapefruit Segments
1 1/4 Cup	Orange Segments
1/8 Cup	Lemon Segments
1/8 Cup	Lime Segments
1/4 Cup	Red Onion, peeled and finely diced
2 Tbsps	Fresh Cilantro Leaves, chopped
2 Tbsps	Piloncillo Sugar
1/4 Cup	Canola Oil
To Taste	Sea Salt

Chef’s Note:
Piloncillo is a Mexican form of raw sugar. You can substitute brown sugar for it.

Ingredients - Charred Lime Aioli

Yield:	1 1/2 Cup/12 oz./350 ml
1 Cup	Japanese Mayonnaise
2 Tbsps	Charred Lime Zest
2 Tbsps	Green Onions, blanched and finely minced
1 tsp	Roasted Garlic, pureed
To Taste	Sea Salt
To Taste	White Pepper

Ingredients - Peanut Tacos

Yield:	18 x 6 inch Tacos
1 1/8 Cup	Hot Water
2 Cups	All purpose flour
1/4 Cup	Peanut Flour
1 Tbsp	Roasted Peanut Oil
1 Tbsp	Peanut Oil
1/4 Cup	Kosher Salt

Additional ingredients required for assembly

1/2 Cup	Iceberg Lettuce, broken into small pieces and chilled
1x4oz (115gms)	New Zealand King Salmon, remove skin and bloodline

Method - Lime and Honey Brush

Combine all ingredients in a non-reactive bowl. Stir.
Transfer to a clean container
Cover with plastic wrap
Hold under constant refrigeration.

Chef’s Note:
Warm to room temperature before using to make it easier to brush.

Method - Baja Citrus Pico

Combine all ingredients in a bowl.
Toss gently. Season
Transfer to clean storage container and cover.
Keep under constant refrigeration.

Chef’s Note:
For maximum flavor and texture delivery, this recipe should be prepared fresh for each service and any left over should be discarded at end of service.

Method - Charred Lime Aioli

Combine mayonnaise charred lime zest, green onions and garlic in bowl of food processor.
Pulse until very smooth.
Season to taste.
Transfer to clean container. Cover with plastic wrap.
Hold under constant refrigeration.

Chef’s Note:
Cut limes in half and char over open flame then zest into a bowl. Discard limes. It takes about 4 limes to make 1 Tbsp.

Method - Peanut Tacos

Mix hot water, salt, peanut flour, and flour in a bowl until crumbly and dry
Knead until smooth
Cover with damp towel
Let dough sit at room temperature for 30 minutes
Knead for 5 minutes and add additional all-purpose flour if too sticky
Dust work surface with flour
Roll dough into an 18 inch long log with an 1 inch circumference
Cut into 18 x 1 inch pieces
Roll dough pieces into balls
Dip each ball into roasted peanut oil and sandwich 2 together
Roll each ball out as thin 6inch tacos
Lightly oil wok or skillet
Sear taco in wok and pull apart to form 2 thin tacos
Cool on sheet tray

Chef’s Note:
These taco are steamed to order for service.

To Serve

Assembly

Yield:	2 Salmon Tacos/1 Serving
2 each	Peanut Tacos
1/2 Cup	Iceberg Lettuce, broken into small pieces and chilled
1x4oz (115gms)	New Zealand King Salmon, remove skin and bloodline
2 Tbsps	Honey Lime Brush
2 Tbsps	Charred Lime Aioli
1/3 Cup	Baja Citrus Pico
2 Tbsps	Charred Lime Aioli

Heat cast iron skillet until very hot.
Sear top side of salmon to get a nice crust, 1 - 2 minutes.
Put Salmon a plate.
Brush liberally with Honey Lime Brush until coated.
Finish in 375°F/190°C oven to desired internal doneness.
Return skillet to medium heat.
Brush with more Honey Lime Brush.
Reserve, keeping warm.
Steam 2 Peanut Tacos briefly to warm and soften.
Lay Peanut Tacos on large warm plate.
Put Salmon a plate.
Brush liberally with the second batch of Honey Lime Brush.
Top each taco with iceberg lettuce.
Break salmon into pieces and lay over lettuce.
Drizzle Charred Lime Aioli.
Spoon Citrus Pico on top of salmon or around plate.
Serve immediately.

Chef’s Note:
The reason for a second batch of Honey Lime brush to do the final baste before serving the salmon is because the first batch was used to baste raw salmon.

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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