Salmon with Romesco Sauce

Salmon with Romesco Sauce

Use Chef Ronnie Woo’s recipe for preparing a tasty salmon dish with rich Romeso sauce.

5 col


Romesco Sauce
2 whole roasted red peppers, homemade or jarred
1/2 cup of sun-dried tomatoes
1 cups of crusty bread, diced
1/2 cup of olive oil
1/2 cup of Parmesan cheese
3/4 cup of cashews
1/4 cup of filtered water, more as needed to blend
2 tablespoons of tomato paste
1 tablespoon of garlic powder
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

2 tablespoons of canola oil or grape seed oil
(2) 1/3-pound pieces of salmon
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of smoked paprika

Romesco Sauce Instructions: Place all ingredients into a food processor. Puree until smooth. Serve under, over or on the side of the cooked salmon.



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  1. Preheat the oven to 350 F
  2. Pat the salmon dry with a paper towel. Sprinkle the salt, black pepper and smoked paprika evenly onto the salmon
  3. Heat up a large non-stick pan on high heat and add the oil. When the oil begins to shimmer, carefully add the salmon into the pan. Sear each piece of salmon about 2-4 minutes on each side, until a crust forms
  4. Carefully place the fish onto the baking pan skin side down and transfer to the oven. Roast for about 10-12 more minutes, until the fish is just cooked through
  5. Serve with the sun-dried tomato Romesco sauce

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