Salmon with Smoked Cashew Romesco
- Level: Intermediate
- Total: 9 hr 5 min (includes soaking time)
- Active: 25 min
- Yield: 1 serving
Share This Recipe
- Level: Intermediate
- Total: 9 hr 5 min (includes soaking time)
- Active: 25 min
- Yield: 1 serving
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.
