Salmon & Romesco Sauce Recipe | Sorted Food

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has a milder flavor.

Rip the loaf of bread into rough crouton crumbs.

Place the crouton crumbs, whole almonds, and a clove of garlic on a tray.

Drizzle with olive oil and roast in an oven at 200° C for about 5 minutes until golden and toasty.

Dice the potatoes and place them into cold salted water.

Bring the water to a boil and simmer for about 8 to 10 minutes until parboiled.

Drain the potatoes and set aside.

In a food processor, combine 150 g of roasted red peppers, 1 quartered plum tomato, a pinch of smoked paprika, a drizzle of white wine vinegar, and a glug of olive oil.

Add the roasted almonds and garlic from the oven tray to the food processor.

Pulse the mixture until relatively smooth, adding more olive oil if necessary to achieve desired consistency.

Season the salmon fillets heavily with salt.

Heat a medium pan with olive oil and place the salmon skin-side down in the pan.

Once the potatoes are soft, drain them and add to another pan with olive oil to sauté.

Sauté the potatoes until crispy, then add kale and a splash of wine to half steam and cook the kale.

Flip the salmon fillets and add a little bit of wine to finish cooking them.

Once the potatoes and kale are cooked, add a squeeze of lemon and a knob of butter to bring everything together.

Plate the dish with the crispy potatoes, kale, salmon, and top with the romesco sauce.

Finish with some chopped almonds or shaved almonds as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens