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

MELTED LEEKS AND ONIONS

OVEN DRIED TOMATO 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.

MELTED LEEKS AND ONIONS:

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.

OVEN DRIED TOMATO OIL:

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.

Reserve.

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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