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  • Grilled Salmon, Marinated In Romesco Flavors

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    Grilled Salmon, Marinated In Romesco Flavors
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Salmon fillets Salt and freshly grnd pepper Romesco Sauce Melted Leeks and Onions Tomato Oil
    • 1/4 c. Garlic cloves
    • 1/4 c. Roasted red peppers, seeded and peeled
    • 1/4 c. Plum tomatoes
    • 1/4 c. Ancho chiles, seeded and soaked
    • 1/8 c. White bread cubed
    • 1/4 x Extra virgin olive oil
    • 1/4 c. Red wine vinegar
    • 1/4 c. Red wine
    • 1/4 c. Hazelnuts
    • 1 Tbsp. Honey Salt and pepper to taste
    • 2 x Leeks, sliced 1/4-inch
    • 1 med White onion, sliced thin
    • 4 x Cloves fresh garlic, sliced thin
    • 2 Tbsp. Garlic
    • 1 Tbsp. Sugar
    • 1 c. Clam juice
    • 1 Tbsp. Capers
    • 1 Tbsp. Picked fresh thyme Salt and pepper to taste
    • 6 x Plum tomatoes
    • 1 Tbsp. Extra virgin olive oil
    • 1 Tbsp. Minced thyme Salt and freshly grnd pepper
    • 1/2 c. Roasted garlic
    • 1/2 c. Ancho pwdr
    • 2 Tbsp. Honey
    • 3 c. Pure extra virgin olive oil

    Directions

    1. Romesco Marinade:In a saute/fry pan heat extra virgin olive oil. Fry first five ingredients separately, in the order they are listed, till they turn lightly brown about 2 min.
    2. Deglaze pan with red wine vinegar, and red wine.
    3. Place all the remaining ingredients with the deglazing liquid, in a blender and puree till smooth. Add in hazelnuts and blend. Season with salt and pepper and honey.
    4. For the Salmon:Season the salmon with salt and pepper. Marinate the salmon for 5 min in the Romesco Marinade. Grill for 3 min on each side and serve on top of the melted Leeks and Onions, and Oven Dry Tomato Oil.
    5. MELTED LEEKS AND ONIONS:In a saute/fry pan heat butter and sweat onions, leeks, and garlic for 5 min. Add in sugar and continue to saute/fry for 3 min. Add in clam juice to cover. Cook on low heat till very soft. Drain and mix in capers and thyme. Season to taste with salt and pepper.
    6. OVEN Dry TOMATO OIL:Slice tomatoes in half. Brush with extra virgin olive oil and season with salt and pepper. Sprinkle with fresh thyme. Cook overnight in a 150 degree oven.
    7. Reserve.
    8. In a saucepan add in extra virgin olive oil and oven dry tomatoes. Bring up to a boil and remove from heat. In a blender add in the tomatoes, oil, roasted garlic, ancho pwdr and honey, blend till smooth. Season to taste with salt and pepper.
    9. Yield: 4 servings

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