I don’t know where I originally saw it or what context it was in, but I recently wrote “pumpkin, red pepper, and olive” in the little notebook that I use to keep track of recipe ideas and inspiration. Kind of a weird combination, right? But ever since I wrote it down, I’ve been obsessed with trying out that flavor combination.
I spent a few weeks dreaming up ways to make the ingredients work together, and then came up with this recipe for romesco roast salmon over pumpkin and olive grits. It worked. The flavors were subtle but complex – not as bold as I usually go for – but this was really, really good.
Here’s the thing with grits though – make sure you cook them over low heat and stir them pretty often. If they get too hot, they’ll spit and sputter all over the place. Not only will that make a mess, but it can be dangerous! I didn’t have my burner as low as I should have, and now I have a nasty burn on my arm to show for it. Lesson learned.
This easy yet elegant dinner highlights the classic Spanish flavor of Romesco. Use prepared sauce, or follow the recipe below to make your own. If desired, polenta can be substituted for the grits. Romesco is a flavorful sauce with Spanish origins. Made with a base of nuts, red peppers, olive oil, and bread, it is delicious with seafood or vegetables. Leftover sauce can be frozen, or will keep for several week refrigerated under a layer of olive oil.
Romesco Roast Salmon over Pumpkin and Olive Grits
Ingredients
Romesco
Instructions
To prepare the Romesco:
To prepare the salmon:
Nutrition Information
Amount Per Serving Calories 456 Total Fat 16g Carbohydrates 11g Protein 62g
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