Salmon with Deconstructed Romesco Sauce

Name: Salmon with Deconstructed Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 slices thick slices crusty bread; 1 clove garlic, minced; 1 Tbsps lemon juice; 118 milliliters olive oil; 1 Tbsp chopped parsley; 2 red bell peppers; 4 fillets fillets salmon, about 2 pounds; 4 servings Salt and pepper to taste; 1 Tbsps sherry vinegar; 3 Tbsps slivered almonds; 118 milliliters roughly chopped tomato (1 medium)

The recipe Salmon with Deconstructed Romesco Sauce could satisfy your European craving in about 45 minutes. This recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 640 calories, 40g of protein, and 42g of fat per serving. This recipe serves 4. A mixture of tomato, salt and pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 450 degrees. Under a broiler or over an open flame, roast the peppers until skin is blistered and blackened on all sides, then transfer to a bowl and cover for 15 minutes to allow the skin to steam and loosen. Peel skins, de-seed, and chop into 1/4-inch pieces.

Ingredients you will need

Peppers

Equipment you will use

Oven

Bowl

In the meantime, heat 2 tablespoons of the olive oil in a large (12-inch) skillet over medium heat until shimmering.

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Olive Oil

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Frying Pan

Add the bread and fry until golden on both sides, about 4 minutes total.

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Bread

Remove, allow to cool, and cut into 1/4-inch cubes.

Add another tablespoon of olive oil to the skillet and heat until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add the almonds and sauté briefly until toasted, then add garlic and tomatoes. Cook until the juices have evaporated, 2-3 minutes.

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Tomato

Almonds

Garlic

In a large bowl, combine the contents of the skillet, along with the roasted peppers, bread, parsley, vinegar, lemon juice, and remaining olive oil.

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Lemon Juice

Olive Oil

Parsley

Peppers

Vinegar

Bread

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Frying Pan

Bowl

Mix well and season to taste with salt and pepper.

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Salt And Pepper

Season the salmon fillets on both sides with salt and pepper and lay them skin side down on in a roasting pan. Spoon the romesco stuffing around the fillets and roast until the salmon is almost cooked through,10-15 minutes depending on thickness. Broiler for the final few minutes of cooking to caramelize the ingredients.

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Salt And Pepper

Salmon

Stuffing

Romesco

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Roasting Pan

Broiler

Serve with romesco spooned around the salmon.

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Romesco

Salmon

Equipment

Ingredients

Servings:

2slices

thick slices crusty bread 1clove

garlic, minced 1Tbsps

lemon juice 118milliliters

olive oil 1Tbsp

chopped parsley 2

red bell peppers 4fillets

fillets salmon, about 2 pounds 4servings

Salt and pepper to taste 1Tbsps

sherry vinegar 3Tbsps

slivered almonds 118milliliters

roughly chopped tomato (1 medium)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.