| 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.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”