Serves 4
355 min
Salmon with Deconstructed Romesco Sauce
Recipe GLPRdedc9e6a23ca8a
Pan-seared salmon fillets topped with a vibrant, layered romesco sauce made from roasted red peppers, toasted almonds, garlicky bread crumbs, fresh tomato, and a bright vinegar-lemon finish. This Nordic-inspired dish balances rich salmon with the nutty, complex flavors of a deconstructed Spanish classic.
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Ingredients
2 red bell peppers
1/2 cup olive oil
2 thick slices crusty bread
1 clove garlic, minced
1/2 cup roughly chopped tomato
3 tablespoons slivered almonds
1 tablespoon chopped parsley
1/2 tablespoon sherry vinegar
1/2 tablespoon lemon juice
Salt to taste
Black pepper to taste
4 salmon fillets, about 2 pounds
Directions
Position oven rack 6 inches from the broiler. Halve the red peppers lengthwise and remove seeds and stems. Arrange on a baking sheet skin-side up and broil for 8–10 minutes until the skins are fully charred and blistered. Transfer to a covered bowl or bag and let steam for 10 minutes. Once cooled slightly, peel away the charred skin and roughly chop the flesh.
Cut the bread into 1-inch cubes. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add bread cubes and toast, stirring frequently, until golden and crispy on all sides, about 4–5 minutes. Season lightly with salt and set aside.
In the same skillet, add the slivered almonds and toast over medium heat for 2–3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate.
Pat the salmon fillets dry and season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 5–6 minutes without moving. Gently flip and cook for another 4–5 minutes until the flesh flakes easily and the internal temperature reaches 145°F.
In a small bowl, combine the roasted red peppers, chopped tomato, sherry vinegar, lemon juice, and remaining 2 tablespoons of olive oil. Stir gently and season to taste with salt and pepper. This forms the liquid base of the sauce.
To serve, place one salmon fillet on each plate. Spoon the pepper-tomato mixture around and over the fish. Top with the toasted bread crumbs, then the toasted almonds, and finish with a light scatter of fresh parsley.
