Ingredients:
Marinated Salmon:
8 oz Fresh Salmon (bloodline and fat removed; diced 1/4” by 1/2”)
3/4 cup Citrus Marinade
Mango Chili Aioli:
1 cup Mayo
1 Tbsp Tong Ot Chili Sauce
3/4 cup Zea Sweet Chili Glaze
3/4 cup Mango Puree
Citrus Marinade:
1 cup Fresh Squeezed Lemon Juice
1/4 cup Fresh Squeezed Lime Juice
1/4 cup Orange Juice Concentrate
Procedure:
For the Aioli: Combine all ingredients into mixing bowl and whisk.
For the Citrus Marinade: Combine all ingredients into mixing bowl and whisk.
For the Marinated Salmon: Place salmon on cutting board with bloodline facing up. Using a sharp knife, remove the bloodline and any excess fat from the salmon. Slice salmon into 1/4“ slices. Place salmon slices on cutting board, and slice lengthwise into 1/4” thick strips. Dice salmon slices into 1/4” by 1/2” cubes. Place in a mixing bowl, combine with the Citrus Marinade, and stir to evenly coat. Place salmon and marinade into a plastic container, cover, and allow to marinate refrigerated for 1 hour. Note: Do not allow to over marinate. After 1 hour, drain and discard leftover marinade.
Recipe Type: Authentic8 oz Fresh Salmon (bloodline and fat removed; diced 1/4” by 1/2”)
3/4 cup Citrus Marinade
Mango Chili Aioli:
1 cup Mayo
1 Tbsp Tong Ot Chili Sauce
3/4 cup Zea Sweet Chili Glaze
3/4 cup Mango Puree
Citrus Marinade:
1 cup Fresh Squeezed Lemon Juice
1/4 cup Fresh Squeezed Lime Juice
1/4 cup Orange Juice Concentrate
Procedure:
For the Aioli: Combine all ingredients into mixing bowl and whisk.
For the Citrus Marinade: Combine all ingredients into mixing bowl and whisk.
For the Marinated Salmon: Place salmon on cutting board with bloodline facing up. Using a sharp knife, remove the bloodline and any excess fat from the salmon. Slice salmon into 1/4“ slices. Place salmon slices on cutting board, and slice lengthwise into 1/4” thick strips. Dice salmon slices into 1/4” by 1/2” cubes. Place in a mixing bowl, combine with the Citrus Marinade, and stir to evenly coat. Place salmon and marinade into a plastic container, cover, and allow to marinate refrigerated for 1 hour. Note: Do not allow to over marinate. After 1 hour, drain and discard leftover marinade.
Recipe Author: Chefs Greg Reggio, Hans Lumburg, and Gary Darling
Original Photograph By: nowfe.com
Photograph Retouched By: Recipe Spy
Restaurant: Zea Rotisserie & Grill, 1525 St. Charles Ave., New Orleans, Louisiana
Source: http://www.nowfe.com/sites/default/files/pdf/2012_Official_Program.pdf