Try Something New this Easter: Salmon Romesco

Burtons Grill’s Salmon Romesco

Romesco Sauce (enough sauce for 2 servings)

• 1 ounce whole garlic cloves, blanched
• 2 tablespoons extra-virgin olive oil
• 4 ounces roasted red pepper (rinsed and drained)
• 2 tablespoons almonds (sliced and toasted)
• ¼ cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon Tabasco
• 2 tablespoons mint leaves, chiffonade

Citrus Fennel Slaw (enough sauce for 2 servings)

• ½ fennel bulb
• 1 teaspoon scallions
• ¼ teaspoon fresh dill
• pinch of kosher salt
• pinch of ground black pepper
• pinch of sugar
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon fresh orange zest
• ¼ ounce fresh-squeezed orange juice

Salmon Romesco (per person)

• 6 ounces salmon filet
• ½ ounce Paul Prudhomme Seafood Magic seasoning
• ½ ounce canola oil
• 1 ounce Romesco sauce, room temp
• 1/8 cup citrus fennel slaw
• 6 ounces cooked jasmine rice
• 3 ounces steamed French green beans

Romesco Sauce: Preheat oven to 350. Place garlic and oil in an oven-safe pan, and roast for 25 minutes. Remove from oven to let cool. Combine all ingredients in blender, excluding mint. Blend on high for six minutes. Transfer into storage container; stir in mint.

Citrus Fennel Slaw: Slice fennel thinly, and place in a large metal bowl. Add remaining ingredients, and mix. Marinate one hour.

Salmon Romesco: Preheat oven to 450. Season salmon filet with Seafood Magic. Add oil to oven-safe pan, and place salmon topside down. Cook on the stove top for two minutes, flip, and continue cooking for an additional two minutes. Transfer pan to oven for four minutes. Place rice and green beans on top. Place the cooked salmon on the top of the stack, and top with slaw. Ladle sauce around the edge.

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