Panfried Salmon with Romesco Sauce

 

Ingredients:

6 x 180g boneless portions

3 T olive oil

Smoked paprika

Thyme sprigs

3 large ripe tomatoes

1⁄3 C extra virgin olive oil

2 large red peppers

2 slices ciabatta, crusts removed, torn into chunks

1⁄3 C roasted, unsalted almonds

2 big cloves garlic (or 4 small)

1-2 T sherry vinegar

2 t smoked paprika

pinch cayenne pepper

 

Method:

1. Preheat the oven to 180 ̊C and line a small ovenproof dish with baking paper. Slice the tomatoes in half and drizzle with 1 T of the olive oil.  Season with sea salt and freshly ground black pepper and bake for 1 hour until they are slightly dehydrated and have a lovely intense flavour.  Set aside.
2. Increase the oven temperature to 250 ̊C. Cut the tops off the red peppers and trim the bottoms a tiny bit so they are flattish.  Sit them upright in a baking dish and cook for 35 minutes, until the skins are black and charred.  Put them straight into a bowl and cover firmly with plastic wrap – this will make them steam and the skins will be super-easy to peel off.  After 20 minutes use a small sharp knife to peel away the skins.
3. Put the tomatoes in a food processor with the red peppers, extra virgin olive oil, ciabatta, almonds, garlic, vinegar, the 2 t of paprika, cayenne pepper and some salt to taste. Whiz until smooth. Check seasoning and store in a sealed container in the fridge for up to a week.
4. Cut three slits in the skin side of each piece of salmon. Rub both sides of the fish with 1 T of the olive oil, season with salt and pepper and a sprinkling of paprika and tuck thyme into slits.
5. Heat the remaining 1 T of oil in a large frying pan and put the salmon in skin side down. Press gently on each fillet to help prevent any curling (the slits will also assist with this).  After about 3 minutes, once the skin is crisped, turn the portions and cook flesh side down for another 2-3 minutes or until cooked through.
6. Serve salmon with a lemony herb and nut salad and a good dollop of romesco sauce.

 

Serves 6.

Recipe adapted from Cuisine Magazine.

 

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