Grilled Scottish Organic Salmon Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with foil. Halve red bell peppers, remove seeds and membranes, brush with 1 tbs olive oil and sprinkle 1/4 tsp salt. Place cut-side down and roast 25–30 minutes until skins are charred and flesh is very soft.

Remove peppers from oven and transfer to a bowl. Cover tightly with plastic wrap or a lid and let steam 10–15 minutes—this loosens the skins. When cool enough to handle, peel and discard skins and reserve roasted flesh. Reserve one roasted pepper (about 1/2 cup) for the Romesco and the other for plating (or chop and fold into quinoa if desired).

Toast nuts and prepare base

In a dry skillet over medium heat, toast 1/3 cup almonds, stirring, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool slightly.

In a small skillet, warm 2 tablespoons olive oil and briefly sauté 1 garlic clove until fragrant (30 seconds)—do not brown. Add toasted nuts and the sautéed garlic to a blender or food processor.

Add 1 cup roasted red pepper flesh, 2 tbs torn stale bread (or breadcrumbs), 1 tsp smoked paprika, 1 tbs sherry vinegar, 1/2 tsp salt and 1/4 tsp pepper to the blender. Pulse to combine, then stream in remaining 1 tbs olive oil while blending until a smooth but slightly textured sauce forms. Adjust seasoning with salt, pepper or a splash more vinegar. If too thick, thin with 1–2 tbs water or olive oil.

While peppers roast, rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear to remove bitterness.

In a medium saucepan, bring 2 cups water or stock and 1/2 tsp kosher salt to a boil. Add rinsed quinoa, stir once, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed.

Remove from heat, let sit covered 5 minutes. Fluff with a fork and stir in 1 tbs butter or olive oil and the lemon zest. Keep warm.

Heat 1 tbs olive oil in a wide skillet over medium-high heat. Add 3 sliced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 8 cups baby spinach in batches, tossing with tongs until wilted, about 2–3 minutes total. Season with 1/2 tsp salt, 1/4 tsp pepper and 1 tbs lemon juice. Remove from heat and keep warm.

Preheat grill to medium-high (about 400°F / 200°C). If using a grill pan, heat over medium-high and oil it well to prevent sticking.

Pat 4 salmon fillets dry with paper towel. Rub both sides with 2 tbs olive oil, sprinkle evenly with 1.5 tsp sea salt and 1 tsp black pepper, and scatter lemon zest over the fillets.

Place salmon skin-side down on the hot grill. Cook uncovered for 4–5 minutes, then flip and grill 1–2 minutes more for medium (internal temp 125–130°F / 51–54°C) depending on thickness. For crispier skin, press gently for the first 30 seconds to ensure even contact with the grill. Remove from grill and let rest 2 minutes.

Divide warm quinoa among 4 plates (about 1/2 cup cooked quinoa per plate). Spoon a portion of sautéed spinach beside the quinoa.

Arrange a grilled salmon fillet on top of or beside the quinoa/spinach. Spoon 2–3 tablespoons of Romesco sauce over the salmon and a little around the plate.

Top with reserved roasted red pepper slices. Garnish with 2 teaspoons chopped parsley per plate and a lemon wedge. Serve immediately.