- Serves 2
- Prep Time: 10 mins
- Cook Time: 20 mins
- 2 Salmon fillets
- 2 Cups of cooked potatoes halved
- 1 Red pepper cut into long strips
- 1/2 Cup of garden peas
- 1 Tbsp of chopped tarragon
- Salt & Pepper
- Canola oil for cooking
- Lemon wedges for garnish
- For Aioli Sauce:
- 1 cup of mayonnaise
- 1 - 2 cloves of garlic crushed
- 1 tbsp of good quality olive oil
- Zest & juice of 1 lemon
- Salt & white pepper
- For Romesco Sauce:
- 1 large roasted red pepper
- 2 cloves of garlic smashed
- 1/4 cup slivered almonds toasted
- 1/4 cup hazelnuts
- 1/4 cup of tomato puree
- 1 tsp sherry vinegar
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Slice of white bread crusts removed
- 1/2 cup of extra virgin olive oil
- Salt & black pepper
Preheat oven to 400° F
Place a skillet/pan on medium-high heat and add a tbsp of olive oil. Season the Royal steaks and place skin side down into the pan. Cook for 2-3 mins until skin is crispy. Place onto a baking tray, skin side up and into the oven for 6-7 mins. Take out and allow to rest.
In the skillet you sealed the salmon in, add another tbsp of olive oil and then add the peppers and potatoes. Cook for 6-7 mins until peppers have softened and potatoes have started to caramelise a little.
Add the paprika, cayenne and peas and cook for a further 2 mins. Season and add the tarragon.
For the romesco sauce, in a clean pan, heat the olive oil and gently fry the garlic, nuts and finally the bread until toasted. Add all the remaining ingredients and the oil to a blender and process until smooth.
For the aioli, whisk all the ingredients together in a bowl.
Serve the Salmon on top of potatoes & peppers, skin side up with a spoonful of the romesco sauce and aioli on either end.
Tips: - Add Chorizo chunks to the potatoes & peppers for a bigger robust meaty flavor. - Use best quality sherry vinegar you can find.
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