New Zealand King Salmon and Greenshell™ Mussel Baja Mixto

Method

Oregano Butter                          
• Combine ingredients in a food processor.
• Pulse until smooth – do not overwork or butter will break.
• Lay a parchment paper sheet on work surface.
• Lay butter down one side in a line.
• Roll into a log shape - with a diameter of 1 ½” /4 cms.
• Roll in plastic wrap, twist ends tight to compress butter and refrigerate.
• Discard unused portion after 3 days.

 


Charred Lime Vinaigrette
• Place all ingredients except oil and salt and pepper into a bowl.
• Stir until smoothly combined and sugar is melted.
• Whisk in oil slowly.
• 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.

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.


Baja Salad
• Combine onions, tomatoes and olives in large bowl.
• Add Charred Lime Vinaigrette and toss.
• Season.
• Add cilantro.
• Toss again.
• Cover with plastic and refrigerate.


Note: For maximum flavor and texture delivery, this recipe should be prepared fresh for each service and any left over should be discarded at the end of service. It does not need salt. That will come from the olives. 

 

To Serve

 
Assembly
For 1 Serving

1  x 5 oz New Zealand King Salmon Steak    
3 each New Zealand Greenshell™ Mussels   
1 Tbsp Unsalted Butter      
½ Cup Baja Salad       
1 Tbsp Oregano Butter      


• Heat a cast iron skillet over high heat until very hot.
• Sear top side of salmon to get a nice crust – 1 – 2 minutes.
• Finish in oven to desired internal temperature.
• Return skillet to medium heat.
• Add mussels to heat.
• Add butter to skillet and rapidly baste salmon and mussels to encase.
• Transfer salmon to plate lined with a towel to drain excess butter.
• Place Baja Salad on large plate.
• Top with mussels.
• Place salmon next to Baja Salad and top with Oregano Butter.
• Serve Immediately.

 

Recipe Photography: Patrick McDonnell Photography www.patrickmcdonnellphotography.com 

About the Chef

Patrick McDonnell and his culinary team at McDonnell Kinder & Associates (MKA) have drawn upon their extensive backgrounds as chefs and restaurant operators to develop recipes for New ...
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