Salmon and Scallop Skewers With Romesco Sauce

Name: Salmon and Scallop Skewers With Romesco Sauce
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp coarsely chopped blanched almonds (8–9 almonds); 118 milliliters cherry tomatoes, roasted; 2 garlic cloves, coarsely chopped; 4 servings Romesco Sauce; 0 teaspoons kosher salt; 3 Tbsps fresh lime juice; 2 Tbsps extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus additional for brushing grill; 1 poblano chile, cut into 1-inch chunks; 1 red bell pepper, cut into 1-inch chunks; 1 red onion, cut into 1-inch chunks; 177 milliliters drained bottled roasted red bell peppers, chopped; 227 grams salmon fillet cut into 8 equal pieces; 227 grams sea scallops (about 8 scallops); 1 Tbsp sherry vinegar; 8 inches wooden skewers, soaked in water for at least 1 hour

Salmon and Scallop Skewers With Romesco Sauce might be just the European recipe you are searching for. This recipe serves 4. One portion of this dish contains around 13g of protein, 19g of fat, and a total of 261 calories. Head to the store and pick up lime juice, bottled roasted bell peppers, garlic cloves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It works well as a reasonably priced main course.

Instructions

Preheat grill or grill pan.

Equipment you will use

Grill Pan

Grill

In a baking dish, combine first 4 ingredients (through lime juice).

Ingredients you will need

Lime Juice

Equipment you will use

Baking Pan

Add salmon and scallops to dish, and stir with a wooden spoon to coat all pieces. Cover and refrigerate for 10 minutes.

Ingredients you will need

Scallops

Salmon

Equipment you will use

Wooden Spoon

For the Romesco Sauce, process the almonds and garlic in a blender until coarsely chopped.

Ingredients you will need

Almonds

Sauce

Garlic

Equipment you will use

Blender

Add the roasted red bell peppers, cherry tomatoes, olive oil, 1 teaspoon hot water, and sherry vinegar, blending until smooth and scraping down the sides, if necessary. Season with the salt and pepper, and set aside.

Ingredients you will need

Roasted Red Peppers

Cherry Tomato

Salt And Pepper

Sherry Vinegar

Olive Oil

Water

Remove the salmon and scallops from the marinade, and discard liquid. Pat dry each scallop and chunk of fish with paper towels. (This will let the outside get crisp.)

Ingredients you will need

Marinade

Scallops

Salmon

Fish

Equipment you will use

Paper Towels

Thread each wooden skewer lengthwise with scallops, salmon, onion, red bell pepper, and poblano chile pieces.

Ingredients you will need

Red Pepper

Poblano Pepper

Scallops

Salmon

Onion

Equipment you will use

Skewers

Lightly brush grill rack or grill pan with oil. Cook skewers over indirect heat 23 minutes, then turn gently so that the fish doesn't break and fall into the fire. (Using a vegetable or fish basket makes it easier.) Continue to cook 2 minutes more or until salmon feels firm to the touch and scallops show light grill marks.

Ingredients you will need

Vegetable

Scallops

Salmon

Fish

Cooking Oil

Equipment you will use

Grill Pan

Skewers

Grill

Remove skewers from grill or grill pan.

Equipment you will use

Grill Pan

Skewers

Grill

Arrange 2 skewers on each plate, and spoon the Romesco Sauce over them, or pile the skewers on a serving platter and serve the Romesco Sauce on the side.

Ingredients you will need

Sauce

Equipment you will use

Skewers

Serve immediately.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Tbsp

coarsely chopped blanched almonds (8–9 almonds)118milliliters

cherry tomatoes, roasted 2

garlic cloves, coarsely chopped 4servings

Romesco Sauce 0teaspoons

kosher salt 3Tbsps

fresh lime juice 2Tbsps

extra-virgin olive oil 2Tbsps

extra-virgin olive oil, plus additional for brushing grill 1

poblano chile, cut into 1-inch chunks 1

red bell pepper, cut into 1-inch chunks 1

red onion, cut into 1-inch chunks 177milliliters

drained bottled roasted red bell peppers, chopped 227grams

salmon fillet cut into 8 equal pieces 227grams

sea scallops (about 8 scallops)1Tbsp

sherry vinegar 8inches

wooden skewers, soaked in water for at least 1 hour

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.