Free Shipping to Canterbury addresses on orders $80 and over! This is so you can order for South Canterbury Anniversary weekend, and an apology for not being able to make it to the Christchurch Farmer's Market. Ends 9am Monday!

Panfried Salmon with Romesco Sauce

pan fried salmon with romesco sauce



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



  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.


To order salmon for this dish, click here!