Seared Salmon
Corn Quinoa, Cactus Escabeche, Cherry Tomato Confit, Epazote
Chef Gonzalo Campos of TRIBUTE at The Houstonian | Houston, TX
Yield: 1 serving
Adapted by StarChefs | September 2025 | Photo: Matthew DanieL
INGREDIENTS
Cactus Escabeche:
1 pound cleaned nopales, diced
2 tablespoons kosher salt
2 tablespoons olive oil
1 red onion, diced
2 serrano chiles, diced
2 cloves garlic, peeled
1 carrot, diced
2 bay leaves
2 cups distilled white vinegar
1 teaspoon dried Mexican oregano
½ avocado, diced
Cherry Tomato Confit:
Cherry tomatoes
Olive oil
Garlic
Thyme
Corn Quinoa:
¼ cup olive oil
¾ cup chopped red onions
¾ cup chopped poblano peppers
2 cloves garlic, minced
1 red bell pepper, chopped
½ cup charred corn
½ teaspoon kosher salt
Ground black pepper
1 cup cooked white quinoa
1 cup finely chopped epazote
½ teaspoon butter
Juice of ½ lemon
To Assemble and Serve:
1 fillet Scottish salmon, patted dry
Kosher salt
Ground black pepper
Ground paprika
Neutral oil
Butter
Garlic
Epazote
Lemon juice
METHOD
For the Cactus Escabeche:
In a mixing bowl, add nopales and salt. Toss to evenly coat, then transfer to a colander. Let drain 30 minutes. Rinse nopales and set aside. In a large pan over medium flame, heat oil. Add onions and sauté 2 minutes. Add chiles, garlic, carrots, and reserved nopales. Cook 10 minutes, stirring occasionally. Add bay leaves, oregano, vinegar, and 1 cup water. Bring mixture to a boil, then remove from heat. Stir in avocado. Transfer to an airtight container and refrigerate.
For the Cherry Tomato Confit:
Heat oven to 350°F. In a mixing bowl, add tomatoes. Season with oil, garlic, and thyme. Transfer mixture to a parchment-paper lined sheet tray. Roast 20 minutes. Set aside.
For the Corn Quinoa:
In a large pan over medium flame, heat oil. Add onions, poblano peppers, garlic, and red bell peppers. Sauté 7 minutes, or until onions are soft and translucent. Stir in corn and salt. Season with pepper. Cook until corn turns bright yellow. Stir in quinoa and cook additional 3 minutes. Fold in epazote, butter, and lemon juice. Reduce heat and keep warm.
To Assemble and Serve:
On a work surface, generously season salmon skin with salt. Season flesh side with salt, pepper, and paprika. Set aside. In a pan over medium flame, heat oil. Add salmon, skin-side down, and sear. Using a spatula, gently press down on salmon 30 seconds. Cook additional 5 minutes, or until skin is crispy. Flip fish over and cook additional 2 minutes. Add desired amount butter, garlic, and epazote. Baste to evenly coat fish in sauce. Season with lemon juice. Remove from heat and set aside. Spoon Corn Quinoa into the center of a serving plate. Top with seared salmon and reserved pan sauce. Finish with desired amount Cactus Escabeche and Tomato Confit.
