Recipe: Romesco Salmon


Ah Spanish food is some of the best in the world isn't it? And Romesco is one of the classics. It absolute perfection with a couple of perfectly cooked salmon fillets so go cook it RIGHT NOW!


The Romesco Sauce

  • 1 clove garlic
  • 1 slice crusty white bread
  • 75 g shelled almonds
  • 150 g roasted red peppers
  • 1 plum tomato
  • 2 shots olive oil
  • 25 ml white wine vinegar
  • 1 big pinch smoked paprika

The Salmon

  • 2 medium potatoes
  • 2 200g wild salmon fillets, skin on
  • 1 splash white wine
  • 100 g smoked salmon
  • 1 generous handful leafy kale
  • 1 knob butter
  • 1 handful flaked almonds
preheat the oven

Step 1

Preheat The Oven

Preheat an oven to 200ºC.

toast the bread

Step 2

Toast The Bread

Tear up the bread and toss onto a baking tray with the almonds and whole clove of garlic, peeled. Drizzle with a little oil and roast in the oven for 5 minutes until the bread turns golden and crisps up.

blitz the sauce

Step 3

Blitz The Sauce

Place all of the remaining Romesco sauce ingredients into a small food processor along with the bread, almonds and garlic once roasted and blitz to a paste. Add a little more oil until you get the right consistency and season to taste.

cook potatoes

Step 4

Cook Potatoes

Peel the potato and cut into 1cm cubes, then submerge in a saucepan of cold salted water. Heat to a boil and simmer for 10 minutes until just cooked, then drain.

cook the salmon

Step 5

Cook The Salmon

Pat the salmon dry and season with salt and pepper. Pan fry the salmon, over a medium heat with a little oil for 4-5 minutes so that the fish flesh is mostly cooked through. Flip the fillet over to finish the last minute or so of cooking with a splash of white wine.

cook veg with smoked salmon

Step 6

Cook Veg With Smoked Salmon

Sauté the cooked potatoes in a little olive oil, tossing occasionally, for a couple of minutes then slice up the smoked salmon and toss into the golden potatoes. Wash and chop the kale and cook in a pan with a dash of water to start, then once partially steamed add a knob of butter and pinch of salt and pepper to season.

serve up!

Step 7

Serve Up!

Serve the salmon on a bed of the potato and kale hash in the middle, beside a generous tablespoon of the sauce. Scatter over some toasted almond flakes and garnish with optional lemon wedge. serves 2

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