Romesco is a vivid and versatile Spanish sauce made of roasted tomatoes, bell peppers, almonds, olive oil, and a few other bright flavoring that’s as good for you as it is delicious. It’s an exceptional match for fish, as this simple dish adapted from “Watermelon and Red Birds” shows. Save the extra sauce to liven up future meals.
Serves 8 to 10.
Ingredients
- 1 (2- to 2 1/2-pound) skin-on side of salmon (or individual 4- to 6-ounce fillets), boned removed
- Kosher salt and freshly ground black pepper
- 1 cup Romesco Sauce (recipe follows)
- 1 tablespoon olive oil
Directions
- Position the top rack of the oven 6 inches from the heat source and preheat the broiler to high. Line a baking sheet with foil.
- Place the salmon skin-side down on the baking sheet; pat dry with paper towels. Season lightly with salt and pepper. Slather the top of the fish with about ½ cup of the Romesco Sauce, reserving the rest for serving. Drizzle with the olive oil.
- Broil the salmon until opaque and browned, about 8-10 minutes for medium doneness depending on thickness of the fish. Let rest 3-4 minutes before serving with the remaining Romesco sauce.
Romesco Sauce
Makes 2 cups
Ingredients
- 1 large tomato, halved crosswise and scored with an x on the top and bottom
- 1 large red bell pepper, cored, halved, and seeded (or a whole bottled roasted bell pepper)
- 1/3 cup whole almonds, toasted if desired
- 1 peeled garlic clove (or more if you love garlic)
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 ¼ teaspoons smoked paprika
- 1 teaspoon kosher salt (or to taste)
- 1/3 cup extra-virgin olive oil
- Pinch of red pepper flakes (optional)
Instructions
- Position the top rack of the oven 6 inches from the heat source and preheat the broiler to high. Line a baking sheet with foil.
- Place the tomatoes and bell pepper halves (if using fresh) cut side down on the prepared baking sheet. Broil for 8 to 10 minutes, until the skins have blackened and blistered.
- With tongs, flip the tomato and pepper halves and broil about 5 minutes longer, until edges blacken.
- Remove the oven and, when cool enough to handle, peel off and discard the skins; set the flesh aside.
- In a food processor, pulse the almonds and garlic until coarsely chopped. Add the peeled tomatoes and peppers, lemon juice, vinegar, paprika, salt. Process until smooth, scraping down the sides of the food processor bowl if needed.
- With the motor running, slow add the olive oil and process until thoroughly blended. Taste and add a pinch of red pepper flakes or a little more salt, if desired. Store in the refrigerator for 3 to 4 days.
Coach Paul
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