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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 T Honey
Salt and pepper to taste
2 Leeks, sliced 1/4-inch
1 White onion, sliced thin
4 Cloves fresh garlic, sliced
thin
2 T Garlic
1 T Sugar
1 c Clam juice
1 T Capers
1 T Picked fresh thyme
Salt and pepper to taste
6 Plum tomatoes
1 T Olive oil
1 T Chopped thyme
Salt and freshly ground
pepper
1/2 c Roasted garlic
1/2 c Ancho powder
2 T Honey
3 c Pure olive oil

INSTRUCTIONS

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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