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Serves 4
INGREDIENTS
4 (6 ounce) fillets salmon
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons butter
2 tablespoons capers
2 tablespoons raisins
2 teaspoons fresh chopped oregano
1 lemon, halved
Romesco Sauce:
1 red bell pepper
1/4 c. cherry tomatoes
1 tbsp. coarsely chopped almonds (8 or 9 whole almonds)
2 clove garlic
1 tbsp. sherry vinegar
1/4 c. Extra virgin olive oil
1 pinch kosher salt
Freshly ground black pepper
INSTRUCTIONS
For sauce, in a blender, combine roasted pepper and tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth. (If you like you can toss whole almonds and peeled garlic cloves into blender, but I find giving them a rough chop first prevents any large chunks from ending up under blender blades.) Season with salt and pepper to taste, and set aside.
Preheat a large sauté pan over medium heat for 3 minutes. Coat salmon with olive oil and season with salt and pepper. Place in pan, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Transfer salmon to individual plates. Add butter into the salmon pan, cook on high heat until begins to brown, add raisins, capers and lemon to the pan.
Top it on the salmon. Add Romesco sauce and vegetable of your choice.
