The Kinfolk Table
- Workman published her project Grilled Salmon With Romesco Sauce And Fennel Crudités 10 Dec 15:42
You Will Need
For the Sauce
Position a rack in the center of the oven and preheat the oven to 480°F (249°C).
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.
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.
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.
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.
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.
Spread a generous spoonful of the romesco on each of 6 plates, then top with salmon. Serve the crudités alongside.