Zinc's Texas Chopped Salmon Salad
A Zinc specialty: Tequila-cured salmon with arugula, pepitas, cotija cheese, pearl couscous, and sweet dried corn in a creamy, rich basil pesto dressing.
Ingredients
Tequila-Cured Salmon:
- 2 pounds salmon fillet skin on
- 1 cup brown sugar
- 1 cup kosher salt
- 1 large bunch cilantro chopped
- 1 bunch French dill chopped
- Tequila
Texas Salmon Salad:
- 1 cup arugula
- 1 teaspoon cotija cheese
- 3 Tablespoons tomatoes de-seeded and diced
- 3 Tablespoons couscous
- 3 Tablespoons cured salmon diced
- 3 Tablespoons peppitas
- 3 Tablespoons freeze-dried corn
- 1 teaspoon currants
- 2 ounces basil pesto dressing (see recipe below)
Pesto:
- 6 ounces fresh basil pickled
- ¼ cup toasted pine nuts
- ½ cup Parmesan cheese
- 1 teaspoon red chili flakes
- ¾ cup olive oil
- 3 garlic cloves
- 1 teaspoon black pepper
- 1 teaspoon salt
Pesto-Plus Dressing:
- ¼ cup pesto
- ½ cup mayo
- ½ cup buttermilk
- ½ medium shallot
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon lime juice
Instructions
Tequila-Cured Salmon:
- Cure salmon for 48 hours. After salmon is cured, add ½ cup of tequila. (See Notes for more info.)
Texas Salmon Salad:
- Assemble in a round bowl, 10 to 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.
Notes
For more specific directions to cure the salmon in tequila, click here.
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