Wednesday, January 11, 2012

Romesco Roast Salmon

Good early morning bloggers. I thought I would post this considerably early seeing how I can't sleep at night anymore. This entry is all about salmon. I love salmon for multiple reasons: 1.) It's incredibly good for you, health-wise 2.) I'm from Alaska originally and we have the best darn salmon ever and finally, 3.) It makes for a quick and easy dinner. Lucky for us, we won't be having just any plain, ol' salmon. We're going to be conquering... drum roll please?

Romesco Roast Salmon Over Pumpkin and Olive Grits

You will need:

For the romesco:

  • 1 tomato
  • 2 cloves garlic, separated
  • 2 tablespoons slivered almonds
  • 1 roasted red pepper
  • 1/4 cup unseasoned croutons
  • 1 teaspoon red wine vinegar
  • 1 tablespoon olive oil

For the salmon:

  • 2 salmon filets
  • 2 tablespoons romesco
  • 2 cups chicken stock
  • 1/2 cup quick cooking grits
  • 1 cup pumpkin puree
  • 1/4 cup mixed olives, pitted and chopped
  • 2 tablespoons fresh parsley, chopped
  • black pepper


  1. To make the romesco, preheat the oven to 400 degrees. Place the tomato slices and one garlic clove on a baking sheet. 
  2. Bake for 30 minutes or until the tomato is soft and caramelized, but not browned.
  3. Add the cooked tomato, garlic, almonds, bread and vinegar to a food processor or blender. 
  4. Process until smooth. 
  5. Slowly drizzle in the olive oil, continuing to process the sauce, until the oil has been incorporated and you are left with a thick sauce.
  6. Now onto the main meal...
  7. Preheat oven to 400 degrees. 
  8. Slather each salmon portion with 1 tablespoon of romesco and place on a baking sheet. 
  9. Roast the salmon for 10 to 15 minutes, or until it is cooked to a medium level of doneness.
  10. Meanwhile, bring the stock to a boil in a medium saucepan set to medium-high heat. 
  11. When the stock comes to a boil, reduce the heat to low and add the grits and the pumpkin. 
  12. Cook, stirring frequently, until a thick porridge has formed , about 5 minutes. 
  13. Stir in the olives and season with black pepper.
  14. To serve, spoon half the grits onto each serving plate. 
  15. Top with a potion of roast salmon and sprinkle with fresh parsley.
  16. Enjoy!

I thank you, once again for joining me this morning. I'll be back soon with more recipes for you to try. Have a splendid day and remember: happy blogging to all! <3