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Olympic Dairy

Preparation : 10 minutes |
Cooking : 30 minutes |
Serve(s) : 4

CREAMY SALMON WITH SPANISH ACCENTSMain course

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.



Preparation : 10 minutes
Cooking : 30 minutes
Serve(s) : 4

PRODUCT(S) USED :

Krema Plain 11% M.F

INGREDIENTS

The romesco sauce

    • 2 tomatoes, halved
    • 1/3 cup (80 ml)almonds
    • 1 clove garlic
    • 1/3 cup (80 ml)dry bread
    • 1/4 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
    • 1/3 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

Preheat oven to 180°C (350°F), with the grill in the center.

On a baking dish, cook the tomatoes, cut side down, for about 25 minutes.

Remove the tomatoes from the oven and press them into a colander to recover the pulp.

Place the tomato pulp and the remaining ingredients in a food processor and process until a uniform consistency is achieved.

Combine the romesco sauce and yogurt in a bowl.

The salmon

Preheat the oven to 230°C (450°F), with the grill in the center.

Sprinkle the Mycryo butter onto the salmon.

Sear the salmon in a hot non-stick frying pan, 2 minutes on each side.

Place the salmon on a baking dish, evenly top with the prepared sauce, and bake for 6 minutes.

The arugula salad

Meanwhile, for the vinaigrette, vigorously combine the balsamic vinegar with a pinch of salt and pepper, gradually adding the olive oil.

Just before serving, drizzle the vinaigrette over the salad and toss.

Serve the salmon with the seasoned arugula.



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