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!
Ingredients
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
Step 1
Preheat The Oven
Preheat an oven to 200ºC.
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.
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.
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.
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.
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.
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
