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
- Lay room temperature dough on cutting board. Dust surface lightly with all purpose flour.
- Turn over and roll in one direction to make an elongated oval 8” by 4”
- Transfer to sheet pan lined with paper. Cover with plastic wrap.
- Refrigerate 30 minutes to allow elasticity to relax so dough wont shrink when grilled.
- Grill dough on either side to mark.
- Transfer to sheet pan lined with paper. Cover with plastic wrap.
- Reserve in refrigerator until needed
Method - Ginger Fig Spread
- Place fig spread in stainless steel bowl. Stir in the Sriracha, lemon, ginger and yuzu juice.
- Transfer spread to clean container. Cover container with plastic wrap.
- Hold under constant refrigeration.
Method - Rice Wine and Toasted Peanut Vinaigrette
- Place all ingredients into a blender except oil and salt and pepper. Puree until smooth.
- Add oil slowly with blender on low.
- Season to taste.
- Using funnel transfer vinaigrette to plastic squeeze bottles.
- Hold under constant refrigeration. Discard all product that is not used within 3 days.
Chef’s Note:
Let Vinaigrette reach room temperature just before service so oil loosens to pourable consistency
Method - Green Onion Aioli
- Combine mayonnaise and green onions in bowl of food processor. Pulse until very smooth. Season to taste.
- Transfer to clean container. Cover with plastic wrap.
- Hold under constant refrigeration.
Method - Togarashi Salmon
- Put Togarashi spice in a small tray or on a plate.
- Roll Salmon in Togarashi spice until coated on all sides.
- Heat cast iron skillet until very hot.
- Sear top side of salmon to get a nice crust (1 - 2 minutes).
- Finish in 375°F/190°C degree oven to desired internal doneness.
- Return skillet to medium heat.
- Add butter. Rapidly baste salmon with butter.
- Transfer salmon to a plate lined with a towel. Let excess butter be absorbed by the towel.
- Reserve, keeping warm.
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 |
- Heat Grilled Flatbread in 400°F/200°C oven for 2 minutes
- Lay flatbread on cutting board
- Brush surface with Gingered Fig Spread
- Transfer flatbread to plate
- Place watercress in a bowl and add Rice Wine and Toasted Peanut Vinaigrette - toss
- Lay watercress on flatbread
- Break Togarashi Salmon into large pieces and arrange on flatbread
- Drizzle with Green Onion Aioli
- Serve immediately
Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com
