About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
6

The Kinfolk Table

Posted by Workman Published See Workman's 24 projects » © 2019 Nathan Williams / Artisan · Reproduced with permission. · Extracted from The Kinfolk Table: Recipes for Small Gatherings by Nathan Williams (Artisan Books, £25). Copyright © 2013. Photographs by Parker Fitzgerald & Leo Patrone
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  • Step 1

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 7

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

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