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Scott Linquist’s Salmon With Oaxacan Yellow Mole Recipe

Scott Linquist’s Salmon With Oaxacan Yellow Mole Recipe

Meal Type

Main Course

Yields

4 People

Ingredients

  • 2 Ib Oshēn Salmon filet

  • ¼ cup olive oil

  • 2 cups mole paste

  • 1 - 2 cups chicken stock

  • 1 Head cauliflower cut into 4 slices about 1½ to 2 inches thick

  • 12 Tortillas corn or flour whichever you prefer

  • 1 cup chopped cilantro

  • 8 Lime wedges

Ingredients For the Mole

  • 1 cup lard or light olive oil (lard is very traditional in the preparation of mole and the sauce will not taste the same without it)

  • 4 Guajillo chiles, stems and seeds removed

  • 1 Medium sized onion rough chopped

  • 8 Garlic cloves

  • 1 - 2 Jalapenos stem removed and rough chopped

  • 2 Ib tomatillos cut in half

  • ½ cup golden raisins

  • 8 Dried apricots

  • ½ cup pine nuts

  • 2 Whole cloves or substitute a small pinch of ground

  • 2 whole all spice berries or substitute a small pinch of ground

  • 2 tablespoons cumin seeds

  • 2 cups yellow corn tortilla chips

  • 1 quart chicken stock

  • 1 tablespoon kosher or sea salt

Preparation

Mole Amarillo takes its name from aji amarillo, the hot yellow chile pepper that gives the sauce its distinct heat and color. Delicate and savory thanks to an intricate blend of chiles, aromatics, and herbs. This is a great dish for summer grilling due to the slightly acidic, fruity, and nutty flavors that pair perfectly with the richness of our grilled salmon.

Looking to try more of chef Scott Linquist's recipes? Check out his Cured Salmon Tartare With Sliced Avocado and Tomatillo Salsa Fresca Recipe and Cured Salmon Tacos With Citrus Cabbage Slaw Recipe to add some flare to your next meal prep!

Salmon With Oaxacan Yellow Mole Recipe

Step 1

Heat a heavy bottom wide saucepot over medium-high heat, half of the lard or olive oil, quickly fry each guajillo chile on both sides, remove them to paper towels and reserve.

Step 2

Next, add the onions and garlic and cook until they are lightly browned, add the spices, dried fruits, and pine nuts and continue to saute until nuts and spices are toasted.

Step 3

Add tomatillos, jalapeno peppers, and guajillo chiles, reduce to medium heat and continue cooking for about 10 minutes stirring frequently.

Step 4

Add the chicken stock and tortilla chips bring to a slow simmer cook for about 10 to 15 more minutes until the tomatillos are soft and cooked through.

Step 5

In small batches puree the mixture in an electric blender until smooth.

Refry

Refrying is a common technique used in Mexican cooking, especially for sauces and moles, and even “refried beans”.

Step 1

Heat a deep heavy bottom stock pot, with a lid, over medium-high heat, add the remaining lard or olive oil and let it get hot.

Step 2

Carefully pour in the mole sauce and quickly cover with the lid. The sauce will boil rapidly like hot lava, reduce to low heat.

Step 3

Carefully remove the lid to stir so the sauce does not burn. Once the sauce slows to a simmer let it cook for 10 more minutes.

Step 4

Season with salt to taste and reserve.

Prepare the Salmon and Cauliflower

Step 1

Heat a barbecue grill.

Step 2

Season the salmon fillets and the cauliflower with salt and pepper on both sides then brush them with a light coat of olive oil.

Step 3

Cook the salmon skin-side down until the skin is crispy and brown then turn the filet over and continue to cook for about 3 more minutes. (Salmon is best eaten when it is slightly pink in the center with the skin on).

Step 4

Grill the cauliflower until browned and tender, about 4 minutes on each side.

To Serve

Step 1

Heat the mole sauce. Ladle about 3 ounces onto the center of each plate, place one of the pieces of grilled cauliflower in the center, and then a filet of grilled Salmon on top sprinkle with a pinch of chopped cilantro.

Step 2

Serve with the chopped cilantro, lime wedges, and plenty of warm tortillas to make tacos.

About Chef Scott Linquist

 

Chef Scott's culinary journey began with a move from California to Hyde Park NY to attend the Culinary Institute of America which is recognized as one of the best schools in the world for chefs. Upon graduation chef Scott traversed the nation to work in the best cities with some of the best Chefs including Andre Soltner at Lutece and Alfred Portale at Gotham Bar and Grill in NYC and others.

For 10 years Scott worked with Stephen Hanson and the New York City-based restaurant group BR Guest as their Corporate Executive Chef and Partner. During his time with BR Guest, Linquist and Hanson created, developed, and stewarded the growth of the incredibly popular restaurant brand Dos Caminos through its expansion to seven locations within New York City, Las Vegas, Ft. Lauderdale, and Atlantic City. Linquist added the title of the author with the release of Mod Mex: Cooking Vibrant Fiesta Flavors at Home in 2007.

In 2014 chef Scott, joined hospitality veterans and partners Alan Drummond and Sven Vogtland to create the taco shop and speakeasy concept, COYO Taco. After opening their doors in Miami’s trending art hub Wynwood, COYO Taco has expanded to 10 locations with 4 in South Florida and 5 international locations including two in Lisbon Portugal, and one in Paris, France.

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