Cook's Corner: Salmon aguachile

>> MY NAME IS DAVID VARG,AS I'M THE CHEF AT THE MODERN MEXICAN RESTAURANT IN PORTSMOUTH. TOYDA I'M MAKING OUR MAINE SALMON AGUACHIL E. IT'S KINDF KE O SIVICHE. IT'S KIND OF IN A CITRUS BROTH. IT TAKES THREE DIFFERENT SALSAS. START WITH PAPAA. IT A'S GREAT ONE ESPECIALLY IN THE WINTER SEASON PROBABLY AT PEAK OF ITS HARVEST. AND IT HAS A LOT OF GREAT ENZYMES IN IT AND THEN WE'RE GOING TO USE, OBVIOUSLY, OUR FAVORITE, WHICH IS A AN AFTVOCAS AND THEY'RE GREAT. AND WE MIXED IN CILANTRO AND THERE'S A BITE TOGETHER. WE WILL TEA TAKEHE T AVOCADO AND GIVE IT A SMALL DICE AND MIX IT ALTOGETHER. AND SEASON IT WITH A LITTLE BIT OF SEA SALT AND EXTRAIR VGIN OLIVE OIL. THESE THREE DIFFERENT SALSAS CAN BE USED IN SO MANY DIFFENTRE APPLICATIONS AS FAR AS LIKE GRLED ILMEATS, JUST SALSA TO BE USED WITH CHIPS AND THINGS LIKE THAT. SO, WE'RE JUST GNGOI TO ADD OUR LITTLE MIXTURE ON THE SIDE HERE. DAN THEN WE HAVE OUR PORTIONED MAINE SALMON RIG HTHERE. AND THIS SALMON, WE JUST KIND OF TAKE IT OFF THE SKIN AND THINLY SLICE IT AND WE'RE GOING TO KIND OF PUT IT RIGHT ON TOP. AND SALMON IS GREAT BECAUSE IT HAS A LOT OF FLAVOR IN IT COOKED AND ESPECIALLY RAW. AGUACHILE IS LIKE A BROT AH, CITRUS BROTH. AGAVE SIMPLE SYRUP, ORANGE JUE,IC LIME JUICE, AND ZORANO WITH A BITE. THE NEXT IS A CHILE THAT HAS SPICE TO IT. ALL IT . S SORNO'S, AND TOASTED TOGETHER AND PUREED TOGETHER AND TTHA GIVES IT A GOOD BITE. IF IT HAS A GOOD BI,TE IF YOU WANT A GOOD AMOUNT OF HEAT GO FOR IT. IFOU Y DON'T, HAVE A LITTLE WITH YOUR SPOON AND TOP IT WITH ETH SALSAMA CHA, CHIPOETL CHILIES, GC,ARLI SESAME SEEDS TOASTED AND ON TOP OF THE SALMON, A SMOKY FLAVOR. TO EAT IT, YOU CAN EAT A SPOON, I PREFER TOSTADA TO GONG ALO WITH IT,ND A THESE ARE OUR VIDA TORTILLAS, MADE THIS LOCAL CORN HERE. DAN T