Introducing one of my very favorite salads anywhere in the country! Zinc’s Texas Chopped Salad calls for a very unique ingredient…salmon cured with tequila.
I’ve long had the salmon recipe on Goodtaste.tv – but here we’re finishing it off with the right fixings like fresh arugula, cotija cheese, couscous, sweet dried corn (very cool) — all in a decadent basil pesto dressing. Chef Manny of Boudro’s/Zinc says it takes about 48 hours to cure the salmon. He likes kosher salt, French dill and cilantro for the curing process, but it’s really up to you as far as what you like!
Next, when the salmon is ready, Chef cleans this radiant fish with tequila and arranges his plate in sections – starting with arugula as your base in the center – for a beautiful presentation before everything then gets tossed tableside.
We paired our colorful dish with a New Mexico sparkling…a Gruet Blanc De Nors. Voilà! Zinc’s masterful Texas Chopped Salmon Salad is now yours to reel in at home, as is their gluten-free take on Black Bean Griddle Cakes [below] — plated alongside a garbanzo roasted tomato avocado relish, rosemary potatoes and fresh plantains. Watch your waist and still eat GREAT!