Grilled Salmon With Romesco Sauce And Fennel Crudités
The Kinfolk Table
Posted by Workman
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You Will Need (18 things)
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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
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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
Steps (7 steps, 60 minutes)
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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.
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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.
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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.
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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.
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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.
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7
Spread a generous spoonful of the romesco on each of 6 plates, then top with salmon. Serve the crudités alongside.