Creamy salmon with spanish accents

Viva España! This recipe with Iberian accents is sure to leave you with a taste for travel. Pair the grilled salmon and romesco creamy sauce with a small green salad and you’ve got the makings of a sublime culinary moment. This sauce also pairs well with pasta and sandwiches, and it can even stand alone as a dip.

Ingredients

THE ROMESCO SAUCE

• 2 tomatoes, halved
• ⅓ cup (80 ml) almonds
• 1 clove garlic
• ⅓ cup (80 ml) dry bread
• ¼ tsp (1 ml) cayenne pepper
• 2 roasted red peppers (piquillos)
• 2 tsp (10 ml)sherry vinegar
• 1 cup (243 g) Olympic Krema plain yogurt

THE SALMON

• 27 oz (800 g) fresh salmon fillet
• 2 tbsp (30 ml) Mycryo cocoa butter
• ⅓ cup (90 ml) romesco sauce
• Olive oil
• Salt and pepper, to taste

THE ARUGULA

• 2 cups (500 ml) arugula, washed and drained
• 1 tsp (5 ml) white balsamic vinegar
• Salt and pepper, to taste
• 1 tbsp (15 ml) olive oil

Preparation

THE ROMESCO SAUCE

1. Preheat oven to 180°C (350°F), with the grill in the center.
2. On a baking dish, cook the tomatoes, cut side down, for about 25 minutes.
3. Remove the tomatoes from the oven and press them into a colander to recover the pulp.
4. Place the tomato pulp and the remaining ingredients in a food processor and process until a uniform consistency is achieved.
5. Combine the romesco sauce and yogurt in a bowl.

THE SALMON

1. Preheat the oven to 230°C (450°F), with the grill in the center.
2. Sprinkle the Mycryo butter onto the salmon.
3. Sear the salmon in a hot non-stick frying pan, 2 minutes on each side.
4. Place the salmon on a baking dish, evenly top with the prepared sauce, and bake for 6 minutes.

THE ARUGULA SALAD

1. Meanwhile, for the vinaigrette, vigorously combine the balsamic vinegar with a pinch of salt and pepper, gradually adding the olive oil.
2. Just before serving, drizzle the vinaigrette over the salad and toss.
3. Serve the salmon with the seasoned arugula.