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+ servings
Texas Chopped Salmon Salad

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!
Course Salads
Servings 2

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.
Keyword salads, salmon, tequila, Texas Chopped Salmon Salad, Zinc Bistro & Wine Bar, Zinc San Antonio, Zinc Wine bar
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