New Zealand King Salmon and Greenshell™ Mussel Baja Mixto

New Zealand King Salmon and Greenshell™ Mussel Baja Mixto

Ingredients - Oregano Butter

Yield: 2 1/4 Cups/18 oz./530 ml.
1/2 Cup Fresh Oregano, blanched and chopped
1 tsp Fresh Lemon Juice
1 tsp Sea Salt
1/2 tsp White Pepper
2 Cups Unsalted Butter, at room temperature

Ingredients - Charred Lime Vinaigrette

Yield: 4 Cups/32 oz./940 ml.
1 Tbsp Charred Lime Zest
1 1/2 Cups Fresh Lime Juice
1 Tbsp Granulated Sugar
2 1/2 Cups Olive Oil
To Taste Sea Salt
To Taste Black Pepper

Ingredients - Baja Salad

Yield: 2 Cups/16 oz./475 ml.
1/2 Cup Red Onions, peeled and diced
1 Cup Roma Tomatoes, diced
1/4 Cup Green Olives
1 Tbsp Fresh Cilantro, chopped
1/4 Cup Charred Lime Vinaigrette
To Taste Black Pepper

Additional ingredients required for assembly

1x5oz (140gms) New Zealand King Salmon Steak
3 each New Zealand Greenshell™ Mussels
1 Tbsp Unsalted Butter

Method - Oregano Butter

Method - Charred Lime Vinaigrette

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

Method - Baja Salad

To Serve


Assembly - For 1 Serving

1 x5oz (140gms) New Zealand King Salmon Steak
3 each New Zealand Greenshell™ Mussels
1 Tbsp Unsalted Butter
1/2 Cup Baja Salad
1 Tbsp Oregano Butter

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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