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NZ King Salmon Pueblo

Cooking time: 120

Cooking method: Bake


Chimayo chile dust

  • ⅔ cup chimayo/red New Mexican chile
  • 1tbsp oregano, ground
  • 1tbsp cumin, ground
  • 1tbsp granulated garlic
  • 1tbsp granulated onion
  • 1tsp sea salt
  • 2tsp brown sugar, granulated

Chilli oil

  • ½ cup water
  • ½ cup chili powder, generic
  • ½ cup chipotle chili, ground
  • 2tsp shallots, freshly peele and minced
  • 2 cups corn oil

Charred lime aioli

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

Sweet corn tamale cake

  • 1½ cups sweet corn kernels
  • ½ cup unsalted butter at room temperature
  • ¼ cup goats cheese
  • ⅛ cup granulated sugar
  • ½ cup yellow masa, finely ground
  • ⅛ cup all-purpose flour
  • 2tbsp pine nuts
  • sea salt to taste
  • white pepper to taste

Pico de gallo

  • 1 cup heirloom tomatoes
  • ½ cup red onions, peeled and diced
  • ⅛ cup jalapenos, stemmed, seeded and minced
  • ¼ cup fresh coriander, chopped
  • fresh lime juice to taste
  • sea salt to taste
  • white pepper to taste

Additional ingredients required for assembly

  • 85g NZ King salmon
  • 4tbsp unsalted butter at room temperature

Cooking instructions

Chimayo chile dust

  1. Combine chile, cumin and oregano in a bowl and stir until smoothly integrated.
  2. Heat a heavy bottomed skillet over high heat. Add spice mix and toast. Remove from direct heat and cool.
  3. Transfer to bowl, add remaining ingredients & toss.
  4. Place in spice grinder or mortar & pestle and grind until garlic and onion particles reduce in size & set aside.

Chili oil

  1. Place all ingredients except oil in saucepan.
  2. Set over medium heat and bring to boil. Reduce heat and simmer until almost dry.
  3. Whisk in oil.
  4. Bring to 200°F/95°C, then remove from heat and cool completely.
  5. Strain through fine chinois strainer into a clean bowl - discard solids. Transfer vinaigrette to plastic squeeze bottle & set aside. 

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, lime zest, spring onions and garlic in food processor. Pulse until very smooth and season to taste.
  3. Transfer to container, cover with plastic wrap and refrigerate. 

Sweet corn tamale cake

  1. Place corn in food processor and lightly chop.
  2. Add all ingredients except salt and pepper and pulse until smooth and season to taste.
  3. Transfer to tray. Cover with plastic wrap and refrigerate.

Pico de gallo

  1. Combine all ingredients except salt, pepper and lime juice in bowl and toss.
  2. Season with salt, pepper and lime juice.
  3. Transfer to clean container. Cover with plastic wrap and refrigerate.

To serve

  1. Put chimayo chile dust in a small tray or on a plate.
  2. Roll salmon in chimayo chile dust until coated on all sides.
  3. Heat cast iron skillet until very hot. Sear top side of salmon to get a nice crust, 1-2 minutes.
  4. Finish in 375°F/190°C oven to desired internal doneness.
  5. Return skillet to medium heat. Add 2tbsps butter and rapidly baste salmon with butter. Transfer salmon to a plate lined with a towel.
  6. Let excess butter be absorbed by the towel.
  7. Place salmon on warm plate.
  8. Pan sear sweet tamale corn cake in pre-heated pan over medium heat in remaining 2tbsps of unsalted butter to heat and caramelize.
  9. Place sweet tamale corn cake & pico de gallo next to salmon. Spoon some charred lime aioli on salmon and serve immediately. 

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography