Panfried Salmon with Smoky Hazelnut Romesco
The best smoky romesco sauce which can be served as a dip for any crudités, or any protein of your choice. I really like the sweet smokiness paired with a lovely piece of panfried oily fish like salmon. Served with crispy thyme potatoes, green veg and plenty of lemon, this is a quick and healthy midweek meal.
Serves 2
2 sustainably caught Scottish salmon fillets, skin removed
1 tsp olive oil
Sea salt flakes and freshly ground pepper
1 lemon
For the romesco (makes extra):
2 red peppers, halved and deseeded
75g toasted hazelnuts (walnuts or blanched almonds would work too)
1-2 tbsps sherry vinegar
4 tbsps extra virgin olive oil
30g toasted fresh breadcrumbs
1 garlic clove
1 tsp smoked paprika
1 tsp cumin
Sea salt flakes and freshly ground pepper
For the potatoes:
250g baby or new potatoes, halved if large
1 tsp olive oil
1/2 tsp thyme
1/2 tsp garlic granules
Sea salt flakes and freshly ground pepper
1. Place the peppers cut side down on a baking tray. Roast at 180C fan/200c for 35-40 mins until the skins are blackened and blistered.
2. Once the peppers are roasted, add to a bowl and cover with cling film immediately until cool enough to handle.
Add the potatoes to a bowl, drizzle over the olive oil, add the thyme and garlic granules and a generous amount of salt and pepper. Toss everything together so it’s well coated then roast in the oven for 30-35 minutes until golden and crispy, turning halfway through. (You could also air fry them).
Once cool, peel off the pepper skins and add to a blender with all the other romesco ingredients. Blitz until smooth, taste and adjust the seasoning as necessary.
Meanwhile, pat the salmon fillets dry, drizzle with a little olive oil, season and pan fry in a nonstick pan over a medium-high heat until golden on all sides and the skin is crispy (it’s up to you whether you cook them well done or still slightly pink in the middle).
Serve the salmon with a big squeeze of lemon, a generous dollop of the romesco sauce, the crispy potatoes and green veg of your choice (I went for tenderstem).