Salmon with Smoked Cashew Romesco

Total Time:
9 hr 5 min
Prep:
15 min
Inactive:
8 hr
Cook:
50 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 1/2 cup brown rice, steamed
  • 6 ounces skinless salmon fillet
  • Kosher salt and freshly ground black pepper
  • 2 1/2 tablespoons grapeseed oil
  • 6 spears asparagus
  • 4 sundried tomatoes, sliced
  • 1/2 lemon
  • 2 tablespoons Cashew Romesco, recipe follows
  • Smoked Cashew Romesco:
  • 2 tablespoons smoked cashews
  • 2 tablespoons cashew milk
  • 1/3 roasted red bell pepper (jarred in oil)
  • 1/3 clove garlic, smashed
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons tomato puree
  • 2 teaspoons sherry vinegar
  • Smoked paprika to taste
  • Cayenne pepper to taste
  • Kosher salt and freshly ground black pepper
Directions
  • Season the salmon with salt and pepper. Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add the salmon and sear for 3 minutes. Flip the salmon and sear until cooked to medium, 2 to 3 minutes.

  • Heat the remaining 1/2 tablespoon grapeseed oil in a second skillet over medium heat. Add the asparagus and sundried tomatoes and saute until crisp-tender, 2 to 3 minutes. Season with salt and pepper. Squeeze fresh lemon juice over the asparagus and set aside.

  • Cook the brown rice according to the package directions.

  • Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon.

Smoked Cashew Romesco:
  • Soak the cashews in the cashew milk in the refrigerator overnight. Drain.

  • Puree the cashews in a blender with the bell pepper, garlic, olive oil, parsley, tomato puree, sherry vinegar, paprika and cayenne until smooth. Season with salt and pepper.


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