Romesco Salmon Recipe
Wild Atlantic salmon, nutty romesco, wild rice.
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Ingredients
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For the Romesco Sauce
For the Salmon
For the Wild Rice
Method
For the Romesco Sauce
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes and red bell pepper in half. Place them on a baking sheet with garlic cloves (unpeeled). Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until softened and slightly charred.
- 2
Blend the Sauce
Once the vegetables are roasted, let them cool slightly. In a food processor, combine the roasted tomatoes, red bell pepper, garlic (remove the skins), blanched almonds, red wine vinegar, smoked paprika, and salt. Blend until smooth.
- 3
Finish the Sauce
With the food processor running, slowly drizzle in the olive oil until the sauce is emulsified and creamy. Stir in the fresh parsley and adjust seasoning if necessary.
For the Salmon
- 4
Prepare the Salmon
Pat the wild salmon fillets dry with paper towels. Season each fillet with salt and black pepper on both sides.
- 5
Cook the Salmon
In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets, skin-side down. Cook for 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through.