Zinc's Texas Chopped Salmon Salad
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
Ingredients
Tequila-Cured Salmon:
- 2 lbs. Salmon filet skin-on
- 1 cup brown sugar
- 1 cup kosher salt
- 1 bunch Cilantro a large bunch –chopped
- 1 bunch French dill – chopped
Texas Salmon Salad:
- 1 cup Arugula
- 1 tsp. cotija cheese
- 3 Tbsp. tomatoes- diced & deseeded
- 3 Tbsp. couscous
- 3 Tbsp. cured salmon – diced
- 3 Tbsp. peppitas
- 3 Tbsp. freeze dried corn
- 1 tsp. currants
- 2 oz. Basil Pesto Dressing
Pesto:
- 6 oz. fresh basil – pickled
- ¼ cup toasted pine nuts
- ½ cup parmesan cheese
- 1 tsp. red chili flakes
- ¾ cup olive oil
- 3 garlic cloves
- 1 tsp. black pepper
- 1 tsp. salt
Pesto-Plus Dressing:
- ¼ cup pesto
- ½ cup mayo
- ½ cup buttermilk
- ½ med shallots
- ½ tsp. salt
- ½ tsp. black pepper
- 2 tsp. lime juice
Instructions
Tequila-Cured Salmon:
- Cure salmon for 48 hours. After salmon is cured, add the ½ cups of tequila.
Texas Salmon Salad:
- Assemble in a round bowl, 10-13 inches. Place arugula in the center of the bowl. Place the couscous on the right side of the bowl. Place the salmon next to the couscous. Place the freeze-dried corn and the currants on the left side of the arugula. Next layer the peppitas and the diced tomatoes.
Pesto:
- Add all ingredients to food processor.
Pesto-Plus Dressing:
- Add all ingredients in a mixing bowl.
Tried this recipe?Let us know how it was!
