Royal Salmon with Romesco Sauce & Aioli

Royal Salmon with Romesco Sauce & Aioli
  • 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


  1. 1

    Preheat oven to 400° F

  2. 2

    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.

  3. 3

    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.

  4. 4

    Add the paprika, cayenne and peas and cook for a further 2 mins. Season and add the tarragon.

  5. 5

    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.

  6. 6

    For the aioli, whisk all the ingredients together in a bowl.

  7. 7

    Serve the Salmon on top of potatoes & peppers, skin side up with a spoonful of the romesco sauce and aioli on either end.

  8. 8

    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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