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Salmon: Grilled Salmon Marinated in Romesco Flavors

Source of Recipe

BOBBY FLAY & JACK MCDAVID


List of Ingredients

4 salmon fillets
Salt and freshly ground pepper
Romesco Sauce
Melted Leeks and Onions
Tomato Oil

***ROMESCO MARINADE***
1/4 cup garlic cloves
1/4 cup roasted red peppers -- seeded and peeled
1/4 cup plum tomatoes
1/4 cup ancho chiles -- seeded and soaked
1/8 cup white bread cubed
1/4 olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup hazelnuts
1 tablespoon honey
Salt and pepper to taste

***MELTED LEEKS AND ONIONS***
2 leeks -- sliced 1/4-inch
1 medium white onion -- sliced thin
4 cloves fresh garlic -- sliced thin
2 tablespoons garlic
1 tablespoon sugar
1 cup clam juice
1 tablespoon capers
1 tablespoon picked fresh thyme
Salt and pepper to taste

***OVEN DRIED TOMATO OIL***
6 plum tomatoes
1 tablespoon olive oil
1 tablespoon chopped thyme
Salt and freshly ground pepper
1/2 cup roasted garlic
1/2 cup ancho powder
2 tablespoons honey
3 cups pure olive oil


Recipe

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 150ºF 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