Name: Ensalada Mazatlán
Ingredients: 12 oz Sierra fillet ( Light dusting of Goya Adobo Picante), pecan smoked to medium rare, heavy spritzed with lime juice, covered and chilled for 2 hours.; ½ cup Duke's Mayonnaise; 2 tbsp Cilantro Lime Dressing or Dip; ⅓ cup Jicama, diced small; ¼ cup dill relish, chilled; 1 tsp Habanero pepper, completely seeded, pithed and diced very fine; 1 tsp sea salt, medium ground; 1 tsp Madagascar pepper, medium ground; ½ tsp garlic powder; 6 oz Spinach and Spring Greens; 1 ripe Avocado, peeled, pitted and sliced; 1 English cucumber, plained on 4; ½ small Red Onion, plained thin-2; 1 cup Flavor Bomb Tomatoes, quartered; 1 cup Jicama, cut into matchsticks; ⅔ cup cilantro, roughly chopped; ⅓ cup pepitas; 2 tbsp Grilled Fajita Onion, diced; ½ cup Creme Fraiche; ½ cup Duke's Mayonnaise; 2 tbsp Whole Milk; 2 tsp Buttermilk; 3 tbsp Lime Juice, fresh squeezed; 2 tbsp Cilantro, chopped fine; 1 tbsp Olivier 25 Year Balsamic Vinegar; 3 Roasted Garlic, minced fine and smashed; 1 tsp Kosher Salt; ½ tsp Cayenne Pepper; Fiesta Pico de Gallo con limón

©2023

AuthorDartagnan

DifficultyAdvanced

"Mazatlán seafood at it's very best! Cool, crisp and exploding with flavors that will send you there with your first bite"

Yields1 Serving

!START ONE DAY AHEAD!

Smoked Sierra Salad

12 oz Sierra fillet ( Light dusting of Goya Adobo Picante), pecan smoked to medium rare, heavy spritzed with lime juice, covered and chilled for 2 hours.Sierra substitutes: dorado, yellow fin tuna, or mahi

½ cup Duke's Mayonnaiseor more for desired consistency

2 tbsp Cilantro Lime Dressing or Dip

⅓ cup Jicama, diced small

¼ cup dill relish, chilledor more to taste

1 tsp Habanero pepper, completely seeded, pithed and diced very fine

1 tsp sea salt, medium ground

1 tsp Madagascar pepper, medium ground

½ tsp garlic powder

Salad Ingredients

6 oz Spinach and Spring Greens

1 ripe Avocado, peeled, pitted and sliced

1 English cucumber, plained on 4

½ small Red Onion, plained thin-2

1 cup Flavor Bomb Tomatoes, quartered

1 cup Jicama, cut into matchsticks

⅔ cup cilantro, roughly chopped

⅓ cup pepitas1/2&1/2 of roasted and salted pumpkin and sunflower kernels can be used

Cilantro Lime Dressing

2 tbsp Grilled Fajita Onion, diced

½ cup Creme Fraiche

½ cup Duke's Mayonnaise

2 tbsp Whole Milk

2 tsp Buttermilk

3 tbsp Lime Juice, fresh squeezed

2 tbsp Cilantro, chopped fine

1 tbsp Olivier 25 Year Balsamic Vinegar

3 Roasted Garlic, minced fine and smashed

1 tsp Kosher Salt

½ tsp Cayenne Pepper

Garnish

Fiesta Pico de Gallo con limón

DRESSING

Marinate sliced sweet onion rings in fajita seasoning and margarita (tequila, triple sec, lime) and 2 teaspoons of fajita seasoning. Heat 1 tablespoon of avocado oil to medium high heat. Add marinaded onions and let saute until caramelized well on one side. Dust well with fajita seasoning and turn. Let saute well until that side is caramelized well. Drain well and dice. Remove and drain. Dice fine and use onions in dressing.

Combine all ingredients, whisk hard until smooth.

Cover sauce, and chill.

SMOKED SIERRA SALAD

Skin off, crumble sierra, leaving some larger chunks. Combine all ingredients EXCEPT Sierra fillet. Mix well. Gently fold fillet with the rest of the ingredients. Cover and chill 2-4 hours. Overnight is better.

SALAD

Combine all ingredients in a large salad bowl and toss. Alternate: drizzle dressing in small amounts and toss until salad is nicely dressed.

PLATING

With salad dressed, place portion on center of plate, top with tomatoes, jicama sticks and crumbled queso fresco. Small melon scoop or salad scoop Sierra Salad along edge of plate. Top with Pico de Gallo con limón.

CategoryDressings, Recipes, Salads, SeafoodTags#salad, #saladdressing, #sam\'sseafoodgrill, #seafood, #seafoodsalad, #sombreosam\'svoodoocantina

Ingredients