Grilled salmon, marinated in romesco flavors
1 servings
Ingredients
| Quantity | 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 |
Directions
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.