New Zealand King Salmon Pueblo

New Zealand King Salmon Pueblo

Ingredients - Chimayo Chile Dust

Yield: 1 Cup/8 oz./235 ml.
2/3 Cup Chimayo/Red New Mexican Chile
1 Tbsp Oregano, ground
1 Tbsp Cumin, ground
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 tsp Sea Salt
2 tsps Brown Sugar, granulated

Ingredients - Chili Oil

Yield: 2 Cups/16oz./470 ml.
1/2 Cup Water
1/2 Cup Chili Powder, generic
1/2 Cup Chipotle Chili, ground
2 tsps Shallots, freshly peeled and minced
2 Cups Corn Oil

Ingredients - Charred Lime Aioli

Yield: 1 Cup/10 oz./295 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 - Sweet Corn Tamale Cake

Yield: 8 Cakes
1 1/2 Cups Sweet Corn
1/2 Cup Unsalted Butter at room temperature
1/4 Cup Goats Cheese
1/8 Cup Granulated Sugar
1/2 Cup Yellow Masa, finely ground
1/8 Cup All Purpose Flour
2 Tbsps Pinion Nuts
To Taste Sea Salt
To Taste White Pepper

Ingredients - Pico de Gallo

Yield: 2 Cups/32 oz./475 ml.
1 Cup Heirloom Tomatoes
1/2 Cup Red Onions, peeled and diced
1/8 Cup Jalapenos, stemmed, seeded and minced
1/4 Cup Fresh Cilantro, chopped
To Taste Fresh Lime Juice
To Taste Sea Salt
To Taste White Pepper

Additional ingredients required for assembly

1x3 oz (85 gms) New Zealand King Salmon
4 Tbsps Unsalted Butter at room temperature

Method - Chimayo Chile Dust

Method - Chili Oil

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 - Sweet Corn Tamale Cake

Method - Pico de Gallo

To Serve


Assembly

Yield: 1 Serving
1x3 oz (85 gms) New Zealand King Salmon
1/4 Cup Chimayo Chile Dust
4 Tbsps Unsalted Butter at room temperature
1 each Sweet Tamale Corn Cake
1/2 Cup Pico de Gallo
2 Cups Charred Lime Aioli

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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