New Zealand King Salmon Togarashi Crusted on Flatbread

New Zealand King Salmon Togarashi Crusted on Flatbread

4 portions

Ingredients - Grilled Flatbread

Yield: 1 - 8” x 4” Flatbread crust
1 1/2 oz. (45gms) Pizza dough - frozen generic, thawed

Ingredients - Ginger Fig Spread

Yield: 1 quart/32 oz./950 ml.
4 cups Dalmatian Fig Spread
2 tsps Sriracha
2 1/2 Tbsps Fresh Lemon Juice
5 tsps Grated Ginger
1/4 Cup Yuzu Juice

Ingredients - Rice Wine and Toasted Peanut Vinaigrette

Yield: 1 Quart/32 oz./950 ml.
1 1/3 Cups Rice Wine Vinegar
4 Tbsps Honey
1 1/2 tsps Dijon Mustard
4 tsps Shallots, freshly peeled and minced
2 1/3 Cups Peanut Oil
1/3 Cup Toasted Peanut Oil
To Taste Sea Salt
To Taste White Pepper

Ingredients - Green Onion Aioli

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

Ingredients - Togarashi Salmon

Yield: 1 Cup/8 oz./240 ml
1 x 3 oz (85gms) New Zealand King Salmon
1/4 Cup Togarashi Spice
1-2 Tbsps Unsalted Butter at room temperature

Additional ingredients required for assembly

1/2 Cup Watercress leaves

Method - Grilled Flatbread

Method - Ginger Fig Spread

Method - Rice Wine and Toasted Peanut Vinaigrette

Chef’s Note:
Let Vinaigrette reach room temperature just before service so oil loosens to pourable consistency

Method - Green Onion Aioli

Method - Togarashi Salmon

Chef’s Note:
Salmon should be cooked to order for each Pizzetta.

Assembly

Yield: 1 Serving
1 each Grilled Flatbread
1 Tbsp Ginger Fig Spread
1/2 Cup Watercress leaves
1 Tbsp Rice Wine and Toasted Peanut Vinaigrette drizzle
3 oz (85gms) Togarashi Salmon, hot

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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