Name: Salmon with Smoked Cashew Romesco
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT9H5M0.000S
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; 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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Salmon with Smoked Cashew Romesco

Smoked Cashew Romesco:

Smoked Cashew Romesco:

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