Salmon With Smoked Cashew Romesco Recipes

SMOKY ROMESCO

Smoky Romesco image

Provided by Alton Brown

Time 1h

Yield about 2 cups

Number Of Ingredients 8

Ingredients

3 red bell peppers
1 tablespoon tomato paste
1 large garlic clove, peeled and smashed
75 grams whole blanched almonds
40 grams stale French bread, cut into 1-inch cubes
1 tablespoon sherry vinegar
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil

Steps:

Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to whatever position will give you moderate heat: 180 to 200 degrees F. Allow the wood to smoke for approximately 30 minutes before adding food.
While the smoker is heating, position an oven rack 5-inches below the broiler and set the broiler to high.
Halve the peppers lengthwise, discard the seeds, place cut side-down on a sheet pan, then broil, rotating the pan halfway through, until the skins are charred, about 10 minutes. (Or you can char them over your gas cooktop burners if you have them. It's a little messy but darned efficient and fun in a medieval kind of way.)
Transfer the peppers to a large bowl, cover tightly with plastic wrap and set aside for 15 minutes, then slip the charred skins off the peppers with your hands. (Doing this under running water helps.)
Spread the tomato paste into a thin layer on piece of parchment paper and place on a baking rack along with the peppers and garlic. Smoke for 20 minutes.
Meanwhile, heat a toaster oven to 400 degrees F and toast the almonds until light golden brown, 8 to 10 minutes.
Set up a food processor with an S-blade (the normal processing blade) and load in the bread cubes, smoked peppers, garlic and tomato paste, the toasted almonds, sherry vinegar and salt. Pulse until uniform but still chunky, then leave the motor running while you add the oil in a constant stream. (Do this fairly quickly so that the sauce doesn't puree completely.)
For full flavor, wait a couple of hours to serve at room temp. To store, cover tightly and refrigerate for up 10 days or freeze in ice cube trays for easy dosing.

ROASTED FISH WITH ROMESCO SALSA

Roasted Fish With Romesco Salsa image

Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that's spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.

Provided by Lidey Heuck

Categories dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium tomato, cored, seeded and cut into small dice
1/2 cup (drained) jarred roasted red peppers, cut into small dice
1 garlic clove, finely grated
Pinch of smoked or sweet paprika
2 teaspoons sherry vinegar (or good-quality red wine vinegar)
Olive oil, as needed
1/2 packed cup coarsely torn pieces of bread (about 1 ounce)
1/4 cup raw almonds, coarsely chopped
4 (6-ounce) skinless mild white fish fillets, such as cod or halibut
Kosher salt and black pepper
2 tablespoons chopped fresh parsley
Coarse sea salt, for serving

Steps:

Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.

BAKED SALMON WITH HERBED PECAN ROMESCO

Baked Salmon with Herbed Pecan Romesco image

Fancy enough for company and easy to do...that's my type of recipe. Even better, the Herbed Pecan Romesco may be made and stored in the refrigerator the day before serving.-Sheryl Little, Sherwood, Arkansas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

ROMESCO:
2 shallots, coarsely chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
1 cup roasted sweet red peppers, drained
1/2 cup chopped pecans, toasted
1/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley leaves
2 tablespoons white wine vinegar
4-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
SALMON:
6 salmon fillets (6 ounces each)
4 teaspoons olive oil
4 teaspoons orange juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest

Steps:

In a small skillet, saute shallots and garlic in 1 tablespoon oil until tender. Transfer to a food processor; add remaining sauce ingredients. Cover and process for 1-2 minutes or until blended; set aside., Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, whisk the remaining ingredients. Brush over salmon., Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Serve with sauce.

Nutrition Facts : Calories 449 calories, Fat 33g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

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