Salmon Tartare Dip with Guacamole and Margarita Vinaigrette

Paired with: MacMurray Russian River Pinot Noir

Chef Lenny Judice Executive chef at 15th Street Fisheries

Salmon Tartare

  • 7 oz Salmon Small Diced
  • 3 tablespoon Soy Sauce
  • 1/4 teaspoon Sesame Oil
  • pinch Salt
  • pinch Pepper

Procedure

Place all ingredients in a bowl. Incorporate.  Leave to rest for 20 min. for all ingredients to incorporate well.

Jalapeno Tequila Vinaigrette

  • 1/4 cup Orange Juice or 2 Fresh Oranges Squeezed
  • 1 Lime Squeezed
  • 1 Tbl Olive Oil
  • 1.5 oz Tequila Tanteo- Jalapeño infused tequila.

Procedure

Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.

Charred Corn (garnish)

  • 2 Corn Cobs
  • 1 Small Diced- Jalapeno
  • 1/2 Small Diced- Red Onion
  • 1 Bunch Chopped-Cilantro

Procedure

Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.

Guacamole

  • 2 Diced Ripe Avocados, Peeled, Pitted
  • 1/4 cup Chopped Cilantro
  • 1 Lime juiced
  • 1/2 Small Diced White Onion
  • pinch Kosher Salt

Procedure

Place all ingredients in a bowl and mix together. Season with salt.

Assembly

Place guacamole in the center of a plate in a circular form, place salmon over the top and garnish with the charred corn mixture, drizzle remaining vinaigrette around chips and plate and enjoy on a Sunday while dolphins play.

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Email: jwilliams@gridirongrilloff.com

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