Course:
Main
Cuisine:
European
Servings:
6
Wine Pairing Recommendations
This dish goes exceptionally well with Pinot Noir, Pinot Noir Rosé Champagne, Albariño.
Prep time:
45 min
Cook time:
20 min
Total time:
1 hr 5 min
Sauce Romesco
Ingredients
- 3 large or 4 small roasted red peppers, skin off
- ¼ cup almonds, blanched and chopped
- 2 tbsp olive oil, any brand
- 2 tbsp sherry vinegar
- 1 tbsp freshly squeezed orange juice
- 1 tsp sweet smoked Spanish paprika
- 2 garlic cloves, minced
- Salt and pepper to taste, not shown
Method
- In a food processor or blender, combine all of the ingredients. Process until desired smoothness. Taste and adjust the seasoning.
- Set aside while you cook the main dish.
Main Dish
Ingredients
- 1 salmon fillet, skin removed
- 1 bunch of asparagus, tough woody bottom part sliced off
- 1 tbsp. sweet smoked Spanish paprika
- 1 tsp salt
- ½ tsp pepper
- Olive oil for cooking
Method
1. Mix smoked Spanish paprika, salt and pepper. This will be your spice mix for the salmon.
2. To make a roulade, cut the salmon fillet through the center horizontally so that you can open it like a book. It is sort of like butterflying a fish.
3. Put the butterflied salmon on the board, cover it with plastic wrap or parchment and gently pound it with a mallet to flatten it. Fish needs to become pliable enough to be rolled into a roulade.
4. Season the fish with the spice mix.
5. Roll the fillet into a tight round roll. Wrap the roll into a plastic wrap very tightly. Place it into the fridge for at least half an hour to set.
6. Just as you are ready to get the fish from the fridge, 10 minutes or so before, heat the grill pan or a grill to high and preheat the oven to 400F.
7. Grill asparagus for 3 to 4 minutes on a grill or lightly oiled grill plan. Once cooked, remove to a plate and set aside.
8. Remove the salmon roll from the fridge and from its wrap. Put it on the board and cut it into portions, a maximum of 6 roulades per fillet. Dip both ends of each fish roulade into the spice mix.
9. Add a dash of cooking oil to the skillet and let it heat. Sear the salmon on both cut sides till you have a crust forming, about 1-2 minutes on each side.
10. Place the salmon onto a fireproof dish and put it into the oven for another 5 minutes.
11. Serve with sauce Romesco and grilled asparagus.
Enjoy!
Recipe Tips
- We recommend putting cooking twine string around each roulade to keep it from unrolling before proceeding to dip both ends of each fish roulade into the spice mix.
- Asparagus is considered done when it gets slightly soft while remaining crunchy.
- Sauce Romesco can be made ahead and will keep well in the fridge for about a week. Made too much of this sauce? Not to worry. Romesco can be used with many dishes and is delicious if served with a pan-fried dish or even crab cakes.
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