| 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 |
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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