Skip to content

Salmon Romesco

Recipe

We’ve of-fish-ally had it with the Scottish weather! Luckily we have this Lemon and Chilli Marinated Salmon with Romesco Sauce to take us to warmer climates. Join us with our latest Costa del Scotland Recipe.

Serves: 2 people | Prep time: 30 minutes | Cooking time: 25 minutes

Scottish | Main

Ingredients:

For the Salmon Marinade:

  • 1 pack Salmon Fillets
  • Lemon Zest (from one lemon)
  • Lemon Juice (from one lemon)
  • 30ml Olive Oil
  • 1g Chilli Flakes
  • 3g Garlic Puree
  • Salt & Pepper to taste

For Romesco Sauce:

  • 2 Scottish Vine Tomatoes
  • 1 Red Pepper
  • 20ml Red Wine Vinegar
  • Garlic Cloves (whole bulb)
  • 1 Slick of Scotch Plain Bread
  • 50ml Olive Oil

For Buttered Leeks:  

  • 1 Leek  
  • 20g Butter

Method:  

Salmon Marinade:  

  • Zest and juice one lemon.
  • Add all other ingredients to a bowl and mix well.
  • Pour over Salmon Fillets - Leave for at least an hour or overnight.

Romesco Sauce:  

  • Half tomatoes, remove core.
  • Half Red Pepper, remove core and seeds.
  • Take garlic bulb and remove all cloves.
  • Cover in oil and roast in oven at 200°F for 25 minutes or until skin begins to blister. Remove from oven and cover in foil and leave to the side to allow skins to steam.
  • Remove crusts from bread and blitz down in a food processor.
  • Add the breadcrumbs and ground almonds to a dry frying pan and toast lightly.
  • Remove skins from Tomatoes, Peppers, and Garlic Cloves and add to food processor.
  • Blitz down with remainder of ingredients - Chill.

Salmon Cooking:

  • Lightly oil frying pan, add salmon fillets face down and sear for a few seconds until caramelised.
  • Turn over fillets and cook skin on pan.
  • Make a foil covering for the pan.
  • Add some water and cover to steam the fillets while crisping the skin.
  • Place fillets on top of Romesco sauce.
  • Reduce down excess marinade in a clean frying pan and spoon over fillets.

Buttered Leaks:  

  • Take a Leek, run a sharp knife down the length, turn a half turn and do the same.
  • Chop into 10cm lengths, wash well.
  • Blanch in boiling water for 1 minute.
  • Plunge in cold water.
  • Drain.
  • Melt a knob of butter in a hot frying pan.
  • Add leeks to the butter, salt, and pepper.
  • Serve with the leeks on the side and the salmon on top of the Romesco sauce.
  • Drizzle over reduced marinade.