New Zealand King Salmon Pueblo

Method

Chimayo Chile Dust
• Combine chile, cumin and oregano in a bowl and stir until smoothly integrated.
• Heat a heavy bottomed skillet over high heat.
• Add spice mix and toast.
• Remove from direct heat and cool.
• Transfer to bowl and add remaining ingredients.
• Toss.
• Place in spice grinder and grind until garlic and onion particles reduce in size.
• Cover container with plastic wrap.
• Hold at room temperature.
• Discard all product that is not used within 30 days

Chili Oil
• Place all ingredients except oil in saucepan.
• Set over medium heat and bring to boil.
• Reduce heat and simmer until almost dry.
• Whisk in oil.
• Bring to 200°F/ 95°C.
• Remove from heat and cool completely.
• Strain through fine Chinois strainer into a clean bowl – discard solids.
• Using funnel transfer vinaigrette to plastic squeeze bottle.
• Hold at room temperature.
• Discard all product that is not used within 30 days.

Charred Lime Aioli
• Combine mayonnaise charred lime zest, green onions and garlic  in bowl or food processor.
• Pulse until very smooth.
• Season to taste.
• Transfer to clean container.
• Cover with plastic wrap.
• Hold under constant refrigeration.
• Discard unused portion after 3 days.

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.

Sweet Corn Tamale Cake
• Place corn in bowl or food processor and lightly chop.
• Add all ingredients except salt and pepper and pulse until smooth.
• Season to taste.
• Transfer to tray.
• Cover with plastic wrap.
• Hold under constant refrigeration.
• Discard unused portion after 3 days.

Pico de Gallo
• Combine all ingredients except salt, pepper and lime juice in bowl.
• Toss.
• Season with salt, pepper and lime juice.
• Transfer to clean container.
• Cover with plastic wrap.
• Hold under constant refrigeration.
• Discard unused portion after 3 days.

Note: For maximum flavor and texture delivery, this recipe must be prepared fresh for each service.

To Serve

Assembly
Yield:  1 Serving

1 x 3 oz New Zealand King Salmon     
¼ Cup Chimayo Chile Dust      
4 Tbsps Unsalted Butter at room temperature   
1 each Sweet Tamale Corn Cake     
½ Cup Pico de Gallo                                                    
2 Tbsps Charred Lime Aioli        

• Put Chimayo Chile in a small tray or on a plate.
• Roll Salmon in Chimayo Chile 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 2 Tbsps. butter.
• Rapidly baste salmon with butter.
• Transfer salmon to a plate lined with a towel
• Let excess butter be absorbed by the towel.
• Place salmon on warm plate.
• Pan sear Sweet Tamale Corn Cake in pre-heated pan over medium heat in 2 Tbsps. of unsalted butter to heat and caramelize.
• Place Sweet Tamale Corn Cake next to salmon.
• Place Pico de Gallo next to salmon.
• Spoon some Charred Lime Aioli on salmon and serve immediately.

Recipe Photography: Patrick McDonnell Photography www.patrickmcdonnellphotography.com