Grilled Salmon, Marinated in Romesco Flavors

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Grilled Salmon, Marinated in Romesco Flavors Ingredients

4 Salmon fillets	2 Leeks; sliced 1/4-inch
Salt and freshly ground	1 md White onion; sliced thin
Romesco Sauce	4 Cloves fresh garlic; sliced
Melted Leeks and Onions	2 tb Garlic
Tomato Oil	1 tb Sugar
ROMESCO MARINADE	1 c Clam juice
1/4 c Garlic cloves	1 tb Capers
1/4 c Roasted red peppers; seeded	1 tb Picked fresh thyme
1/4 c Plum tomatoes	Salt and pepper to taste
1/4 c Ancho chiles; seeded and	OVEN DRIED TOMATO OIL
1/8 c White bread cubed	6 Plum tomatoes
1/4 Olive oil	1 tb Olive oil
1/4 c Red wine vinegar	1 tb Chopped thyme
1/4 c Red wine	Salt and freshly ground
1/4 c Hazelnuts	1/2 c Roasted garlic
1 tb Honey	1/2 c Ancho powder
Salt and pepper to taste	2 tb Honey
MELTED LEEKS AND ONIONS	3 c Pure olive oil

Instructions for Grilled Salmon, Marinated in Romesco Flavors

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.

Main Ingredient: FishCuisine: American

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