Grilled salmon, marinated in romesco flavors

Yield: 1 servings

Measure Ingredient
4 Salmon fillets
Salt and freshly ground pepper
Romesco Sauce
Melted Leeks and Onions
Tomato Oil
¼ cup Garlic cloves
¼ cup Roasted red peppers; seeded and peeled
¼ cup Plum tomatoes
¼ cup Ancho chiles; seeded and soaked
⅛ cup White bread cubed
¼ Olive oil
¼ cup Red wine vinegar
¼ cup Red wine
¼ cup Hazelnuts
1 tablespoon Honey
Salt and pepper to taste
2 Leeks; sliced 1/4-inch
1 medium White onion; sliced thin
4 Cloves fresh garlic; sliced thin
2 tablespoons Garlic
1 tablespoon Sugar
1 cup Clam juice
1 tablespoon Capers
1 tablespoon Picked fresh thyme
Salt and pepper to taste
6 Plum tomatoes
1 tablespoon Olive oil
1 tablespoon Chopped thyme
Salt and freshly ground pepper
½ cup Roasted garlic
½ cup Ancho powder
2 tablespoons Honey
3 cups Pure olive oil




Romesco Marinade:

In a saute pan heat olive oil. Fry first five ingredients separately, in the order they are listed, until they turn lightly brown about 2 minutes.

Deglaze pan with red wine vinegar, and red wine.

Place all the remaining ingredients with the deglazing liquid, in a blender and puree until smooth. Add hazelnuts and blend. Season with salt and pepper and honey.

For the Salmon:

Season the salmon with salt and pepper. Marinate the salmon for 5 minutes in the Romesco Marinade. Grill for 3 minutes on each side and serve on top of the melted Leeks and Onions, and Oven Dried Tomato Oil.


In a saute pan heat butter and sweat onions, leeks, and garlic for 5 minutes. Add sugar and continue to saute for 3 minutes. Add clam juice to cover. Cook on low heat until very soft. Drain and fold in capers and thyme. Season to taste with salt and pepper.


Slice tomatoes in half. Brush with olive oil and season with salt and pepper. Sprinkle with fresh thyme. Cook overnight in a 150 degree oven.


In a saucepan add olive oil and oven dried tomatoes. Bring up to a boil and remove from heat. In a blender add the tomatoes, oil, roasted garlic, ancho powder and honey, blend until smooth. Season to taste with salt and pepper.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9277 - BOBBY FLAY & JACK MCDAVID Converted by MM_Buster v2.0l.

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