New Zealand King Salmon Baja Tacos

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

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

Method - Baja Citrus Pico

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

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

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
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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