Name: Grilled Salmon, Marinated in Romesco Flavors
Ingredients: 4 Salmon fillets; Salt and freshly ground pepper; Romesco Sauce; Melted Leeks and Onions; Tomato Oil; 1/4 c Garlic cloves; 1/4 c Roasted red peppers; seeded and peeled; 1/4 c Plum tomatoes; 1/4 c Ancho chiles; seeded and soaked; 1/8 c White bread cubed; 1/4 Olive oil; 1/4 c Red wine vinegar; 1/4 c Red wine; 1/4 c Hazelnuts; 1 tb Honey; Salt and pepper to taste; 2 Leeks; sliced 1/4-inch; 1 md White onion; sliced thin; 4 Cloves fresh garlic; sliced thin; 2 tb Garlic; 1 tb Sugar; 1 c Clam juice; 1 tb Capers; 1 tb Picked fresh thyme; Salt and pepper to taste; 6 Plum tomatoes; 1 tb Olive oil; 1 tb Chopped thyme; Salt and freshly ground pepper; 1/2 c Roasted garlic

CATEGORY	CUISINE	TAG	YIELD
Grains		Dujour02	1	servings

INGREDIENTS

4		Salmon fillets
		Salt and freshly ground pepper
		Romesco Sauce
		Melted Leeks and Onions
		Tomato Oil
1/4	c	Garlic cloves
1/4	c	Roasted red peppers; seeded and peeled
1/4	c	Plum tomatoes
1/4	c	Ancho chiles; seeded and soaked
1/8	c	White bread cubed
1/4		Olive oil
1/4	c	Red wine vinegar
1/4	c	Red wine
1/4	c	Hazelnuts
1	tb	Honey
		Salt and pepper to taste
2		Leeks; sliced 1/4-inch
1	md	White onion; sliced thin
4		Cloves fresh garlic; sliced thin
2	tb	Garlic
1	tb	Sugar
1	c	Clam juice
1	tb	Capers
1	tb	Picked fresh thyme
		Salt and pepper to taste
6		Plum tomatoes
1	tb	Olive oil
1	tb	Chopped thyme
		Salt and freshly ground pepper
1/2	c	Roasted garlic
1/2	c	Ancho powder
2	tb	Honey
3	c	Pure olive oil

INSTRUCTIONS

ROMESCO MARINADE
MELTED LEEKS AND ONIONS
OVEN DRIED TOMATO OIL
Romesco Marinade:
In a saute pan heat olive oil. Fry first five ingredients separately, in
the order they are listed, until they turn lightly brown about 2 minutes.
Deglaze pan with red wine vinegar, and red wine.
Place all the remaining ingredients with the deglazing liquid, in a blender
and puree until smooth. Add hazelnuts and blend. Season with salt and
pepper and honey.
For the Salmon:
Season the salmon with salt and pepper. Marinate the salmon for 5 minutes
in the Romesco Marinade. Grill for 3 minutes on each side and serve on top
of the melted Leeks and Onions, and Oven Dried Tomato Oil.
  MELTED LEEKS AND ONIONS:
In a saute pan heat butter and sweat onions, leeks, and garlic for 5
minutes. Add sugar and continue to saute for 3 minutes. Add clam juice to
cover. Cook on low heat until very soft. Drain and fold in capers and
thyme. Season to taste with salt and pepper.
  OVEN DRIED TOMATO OIL:
Slice tomatoes in half. Brush with olive oil and season with salt and
pepper. Sprinkle with fresh thyme. Cook overnight in a 150 degree oven.
Reserve.
In a saucepan add olive oil and oven dried tomatoes. Bring up to a boil and
remove from heat. In a blender add the tomatoes, oil, roasted garlic, ancho
powder and honey, blend until smooth. Season to taste with salt and pepper.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9277 - BOBBY FLAY & JACK MCDAVID
Converted by MM_Buster v2.0l.

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