- Serves 2
- Prep Time: 10 mins
- Cook Time: 30 mins
- 100g Flaked almonds
- 150g Roasted red peppers from a jar, drained
- 125g Cherry tomatoes
- 1 Garlic clove – crushed or grated
- Parsley – small handful – roughly chopped
- 1 tbsp Sherry vinegar
- 1 tsp Smoked paprika
- Worcester sauce – a few drops
- Chilli flakes (optional)
- 3 tbsp Olive oil
- 40g Breadcrumbs
- Salt and pepper
- Extra virgin olive oil to drizzle
- MOWI fresh fillets
Place the almonds in a dry frying pan and toast over a medium heat, turning frequently for about 10 minutes. Take your time doing this as the almonds can quickly burn if the heat is too high. Remove from the heat and allow to cool.
Heat the grill to its highest setting. Place the tomatoes on a heatproof oven tray lined with foil and place under the grill, turning occasionally, until they are blistered and charred. This should take about 10 minutes. Remove and transfer to a bowl to cool.
In a food processor fitted with a blade, blend almonds until they are the texture of breadcrumbs Scrape down the sides of the bowl and add the peppers, tomatoes, garlic, parsley, paprika, vinegar and blend until you have a coarse paste. Scrape down the sides of the bowl. With the blade running slowly add oil. Taste and adjust seasoning with salt or vinegar.
In a small frying pan heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
Cook the broccoli for 4-5 minutes in boiling salted water. Remove with a slotted spoon. Discard water and return the broccoli to the pan to keep warm.
To make the breadcrumbs, pour the oil into a small frying pan over a medium heat. Add the breadcrumbs and season with salt and pepper. Cook, turning with a wooden spoon until golden brown.
Spoon half the sauce on to each plate. Top with the salmon and broccoli. Spoon over the breadcrumbs, drizzle with extra virgin olive oil and serve.
Salmon with roast tomato Romesco sauce, tenderstem broccoli and pan grattato