Grilled Salmon With Romesco Sauce And Fennel Crudités

The Kinfolk Table

https://www.cutoutandkeep.net/projects/grilled-salmon-with-romesco-sauce-and-fennel-crudites • Posted by Workman

You will need

For the Sauce
4 red bell Peppers , ribs and seeds removed, cut into chunks 2 Vine-ripened Tomatoes , cut into wedges 5 tbsp Extra Virgin Olive Oil Salt and Freshly Ground Black Pepper 1 cup whole roasted Almonds 2 tbsp sherry vinegar or Balsamic Vinegar 1 Garlic clove, peeled and smashed 1 tbsp chopped Fresh Herbs , such as dill, parsley, chives, or chervil 2 lbs skin-on Salmon , cut into 6 fillets 2 tbsp Vegetable Oil Salt and Freshly Ground Black Pepper
For The Crudités
1 Fennel bulb 1 Apple , peeled, cored, and cut into matchsticks Fresh Dill , chopped Juice of 1 Lemon Salt and Freshly Ground Black Pepper

Project Budget

Time

Difficulty

Description

Instructions

1. For the Sauce Position a rack in the center of the oven and preheat the oven to 480°F (249°C).

2. Toss the peppers and tomatoes with 3 tablespoons (45 milliliters) of the olive oil on a foil-lined baking sheet; season the mixture with salt and pepper.

3. Roast for 10 to 15 minutes, stirring the mixture halfway through the roasting time, or until the peppers are well browned and the tomatoes are soft. Transfer the sheet to a rack and cool for 
15 minutes.

4. Pulse the pepper-tomato mixture, almonds, vinegar, garlic, herbs, and remaining 2 tablespoons (30 milliliters) olive oil in a food processor until a thick paste is formed. Season with salt and pepper. The romesco can be made up to 2 days in advance and refrigerated in an airtight container.

5. For the Salmon Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, heat it to medium-high according to the manufacturer’s instructions. Brush the salmon fillets with the vegetable oil and season with salt and pepper. Cook the salmon for 2 to 3 minutes on each side or until it has grill marks and the flesh begins to turn opaque. Carefully transfer the fillets to a serving platter with a thin metal spatula. Cover loosely with foil.

6. For the Crudités and Serving Cut off and discard the fennel stalk, cut out the tough core, and slice the bulb 1/8 inch (0.37 centimeter) thick, preferably on a mandoline. Toss the fennel, apple, dill, and lemon juice together in a medium bowl. Season with salt and pepper to taste.

7. Spread a generous spoonful of the romesco on each of 6 plates, then top with salmon. Serve the crudités alongside.