Recipe
Recipe

Ingredients
Oregano butter
- ½ cup fresh oregano, blanched and chopped
- 1tsp fresh lemon juice
- 1tsp sea salt
- ½tsp white pepper
- 2 cups unsalted butter, at room temperature
Charred lime vinaigrette
- 1tbsp charred lime zest (4 limes)
- 1½ cups fresh lime juice
- 1tbsp granulated sugar
- 2½ cups olive oil
- sea salt to taste
- black pepper to taste
Baja salad
- ½ cup red onions, peeled and diced
- 1 cup roma tomatoes, diced
- ¼ cup green olives
- ¼ cup charred lime vinaigrette
- 1tbsp fresh coriander, chopped
- black pepper to taste
Additional ingredients required for assembly
- 140g NZ King salmon steak
- 3 NZ Greenshell ™ mussels
- 1tbsp unsalted butter

Seafood used

Cooking method
Oregano butter
- Combine ingredients in a food processor.
- Pulse until smooth - do not overwork or butter will break.
- Lay a parchment paper sheet on work surface and lay butter down one side in a line.
- Roll into a log shape - with a diameter of 1½ inch (4cms).
- Roll in plastic wrap, twist ends tight to compress butter and refrigerate.
Charred lime vinaigrette
- 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.
- Place all ingredients except oil, salt and pepper into a bowl.
- Stir until smoothly combined and sugar is melted. Whisk in oil slowly and season to taste.
- Using funnel transfer vinaigrette to plastic squeeze bottles & refrigerate.
Baja salad
- Combine onions, tomatoes and olives in large bowl.
- Add charred lime vinaigrette and toss.
- Season and add coriander.
- Toss again then cover & refrigerate.
To serve
- Heat a cast-iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust, 1 - 2 minutes.
- Finish oven to desired internal temperature.
- Return skillet to medium heat. Add mussels to heat. Add butter to skillet and rapidly baste salmon and mussels to encase.
- Transfer salmon to plate lined with a towel to drain excess butter.
- Place baja salad on large plate and top with mussels.
- Place salmon next to baja salad and top with oregano butter. Serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography