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NZ King Salmon Baja Tacos

Cooking time: 90

Cooking method: Bake


Lime and honey brush

  • 1 cups fresh lime juice
  • 1¾ cups wildflower honey
  • 3tbsp canola oil

Baja citrus pico

  • 1 cup grapefruit segments
  • 1¼ cup orange segments
  • ⅛ cup lemon segments
  • ⅛ cup lime segments
  • ¼ cup red onion, peeled and finely diced
  • 2tbsp fresh coriander leaves, chopped
  • 2tbsp piloncillo sugar (or dark brown sugar)
  • ¼ cup canola oil
  • sea salt to taste

Charred lime aioli

  • 2tbsp charred lime zest (8 lime)
  • 1 cup Japanese mayonnaise
  • 2tbsp spring onions, blanched and finely minced
  • 1tsp roasted garlic, pureed
  • sea salt to taste
  • white pepper to taste

Peanut tacos

  • 1⅛ cup hot water
  • ¼ cup kosher salt
  • ¼ cup peanut flour
  • 2 cups all-purpose flour
  • 1tbsp roasted peanut oil
  • 1tbsp peanut oil

Additional ingredients required for assembly

  • 115g NZ King salmon, remove skin and bloodline
  • ½ cup iceberg lettuce, broken into small pieces and chilled

Cooking instructions

Lime and honey brush

  1. Combine all ingredients in a bowl and stir.
  2. Transfer to a clean container, cover & refrigerate.

Note: Warm to room temperature before using to make it easier to brush.

Baja citrus pico

  1. Combine all ingredients in a bowl, toss gently & season.
  2. Transfer to container, cover & refrigerate.

Charred lime aioli

  1. Cut limes in half and char over open flame then zest into a bowl. Discard limes. It takes about 4 limes to make 1tbsp.
  2. Combine mayonnaise, charred lime zest, spring onions and garlic in bowl of food processor. Pulse until very smooth and season.
  3. Transfer to container, cover & refrigerate.

Peanut tacos

  1. Mix hot water, salt, peanut flour, and flour in a bowl until crumbly and dry.
  2. Knead until smooth and cover with damp towel. Let dough sit at room temperature for 30 minutes.
  3. Knead for 5 minutes and add additional all-purpose flour if too sticky.
  4. Dust work surface with flour.
  5. Roll dough into an 18 inch long log with a 1 inch circumference.
  6. Cut into 18 x 1 inch pieces and roll dough pieces into balls.
  7. Dip each ball into roasted peanut oil and sandwich 2 together.
  8. Roll each ball out as thin 6inch tacos.
  9. Lightly oil wok or skillet with peanut oil. Sear taco in wok and pull apart to form 2 thin tacos.
  10. Cool on baking sheet.

Note: These tacos are steamed to order for service.
To serve

  1. Heat cast iron skillet until very hot.
  2. Sear top side of salmon to get a nice crust, 1-2 minutes and place on a tray.
  3. Brush liberally with 2tbsp honey lime brush until coated.
  4. Finish in 375°F/190°C oven to desired internal doneness.
  5. Return skillet to medium heat. Brush with more honey lime brush. Reserve, keeping warm.
  6. Steam 2 peanut tacos briefly to warm and soften, then lay peanut tacos on large warm plate and put salmon on top.
  7. Brush liberally with the 2tbsp of honey lime brush.
  8. Top each taco with iceberg lettuce.
  9. Break salmon into pieces and lay over lettuce.
  10. Drizzle charred lime aioli over and spoon citrus pico on top of salmon or around plate. Serve immediately.

Note: The reason for a second batch of honey lime brush to do the final baste before serving the salmon is because the first batch was used to baste raw salmon.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography