How To Make Salmon with Romesco, Glazed Carrots, and Pickled Sweet Peppers
How To Make Romesco Sauce
Start by heating olive oil in a large skillet over medium heat. Add the bell peppers and red onion, cooking until softened, about 5 minutes. Remove the peppers and onions from the skillet and place them in a blender.
In the same skillet, add the cherry tomatoes and a pinch of salt. Cook them until they have blackened spots and start to smell charred, which should take a few minutes.
Transfer the tomatoes to the blender along with toasted macadamia nuts, chicken stock, butter, grapeseed oil, and red onion. Puree the mixture until smooth. Taste and adjust the seasoning as needed, adding salt or pepper to balance the flavors.
How To Prepare Glazed Carrots
Heat neutral oil in a large skillet over medium heat. Add the carrots, sautéing until they develop a brown crust. Then, add orange juice, granulated sugar, chicken stock, and a sprig of fresh tarragon. Allow the mixture to reduce until the carrots are tender and coated in a beautiful glaze. Season with salt to taste and set aside.
How To Pickle the Sweet Peppers
Toast fennel and coriander seeds in a small saucepan over medium heat until fragrant, about 1–2 minutes. Add apple cider vinegar, white wine vinegar, sugar, water, and kosher salt to the pan and bring to a boil.
Once it’s boiling, strain the hot liquid over the sliced sweet peppers and let the mixture sit at room temperature until it cools and the peppers pickle.
How To Cook the Salmon
Season the salmon fillets generously with kosher salt. Heat neutral oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot pan.
Cook the salmon until the skin is golden and crispy, about 4–5 minutes, then flip and cook until the salmon is cooked through, about another 2–3 minutes.
Ingredients & Substitutions
- Bell Peppers: These sweet peppers form the base of the romesco sauce. You can substitute them with other peppers like red or yellow if desired.
- Macadamia Nuts: These nuts add a rich, buttery flavor to the romesco. If you don't have macadamias, you can substitute with other nuts like almonds or hazelnuts.
- Tarragon: Fresh tarragon imparts a bright, slightly licorice-like flavor to the glazed carrots. If tarragon isn't available, fresh thyme or rosemary can make a good substitute.
- Sweet Peppers: The sweet peppers for pickling add crunch and tang. Feel free to experiment with different pepper varieties, such as mini bell peppers or banana peppers, for a different flavor profile.
- Salmon: Skin-on salmon is ideal for crisping up in the pan, but you can use other fish fillets, such as trout or steelhead, for a similar result.
Tips & Suggestions
- Adjusting the Romesco Flavor: The romesco sauce is the star of this dish, so feel free to adjust the level of smokiness by adding more charred tomatoes or using smoked paprika if you want more depth.
- Carrot Glaze Variations: For extra sweetness, try adding a drizzle of honey or maple syrup to the glaze along with the orange juice. This can give the carrots a more caramelized finish.
- Perfect Salmon: Be careful not to overcook the salmon. It’s perfectly done when the inside is slightly pink and the flesh flakes easily with a fork. The skin should be crispy for the best texture contrast.
Frequently Asked Questions
Can I make the romesco sauce ahead of time?
Yes, romesco sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.
Can I use frozen salmon for this recipe?
Frozen salmon can be used, but make sure it’s completely thawed before cooking. Pat it dry with paper towels to ensure the skin crisps up nicely during cooking.
How long do the pickled peppers last?
The pickled sweet peppers can be stored in an airtight container in the refrigerator for up to a week. The longer they sit, the more flavorful they become.
