Recipe

Oregano butter

1. Combine ingredients in a food processor.
2. Pulse until smooth - do not overwork or butter will break.
3. Lay a parchment paper sheet on work surface and lay butter down one side in a line.
4. Roll into a log shape - with a diameter of 1½ inch (4cms).
5. Roll in plastic wrap, twist ends tight to compress butter and refrigerate.

Charred lime vinaigrette

1. Cut limes in half and char over open flame until blackened, then zest into a bowl. Discard lime shells. It takes about 4 limes to make 1 tbsp of zest.
2. Place all ingredients except oil, salt and pepper into a bowl. 
3. Stir until smoothly combined and sugar is melted. Whisk in oil slowly and season to taste.
4. Using funnel transfer vinaigrette to plastic squeeze bottles & refrigerate.

Baja salad

1. Combine onions, tomatoes and olives in large bowl.
2. Add charred lime vinaigrette and toss.
3. Season and add coriander. 
4. Toss again then cover & refrigerate. 

To serve

1. Heat a cast-iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust, 1 - 2 minutes.
2. Finish oven to desired internal temperature.
3. Return skillet to medium heat. Add mussels to heat. Add butter to skillet and rapidly baste salmon and mussels to encase.
4. Transfer salmon to plate lined with a towel to drain excess butter.
5. Place baja salad on large plate and top with mussels.
6. Place salmon next to baja salad and top with oregano butter. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography