Romesco Roast Salmon over Pumpkin and Olive Grits

By On 13 Comments

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.

Romesco Roast Salmon over Pumpkin and Olive Grits 1

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.

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Romesco Roast Salmon over Pumpkin and Olive Grits 2

Romesco Roast Salmon over Pumpkin and Olive Grits

Romesco Roast Salmon over Pumpkin and Olive Grits

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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.

Ingredients

  • 2 (6 ounce) Salmon Filets
  • 2 Tablespoons Romesco (see recipe below)
  • 2 cups Chicken or Vegetable Stock
  • 1/2 cup Quick Cooking Grits
  • 1 cup Pumpkin Puree
  • 1/4 cup Mixed Olives (Kalamata, Nicoise, Spanish Queen, etc), pitted and chopped
  • 2 Tablespoons Fresh Parsley, chopped
  • Black Pepper to taste

Romesco

  • 1 (approx. ½ pound) Tomato
  • 2 cloves Garlic, separated
  • 2 Tablespoons slivered Almonds
  • 1 Roasted Red Pepper
  • 1/4 cup stale Bread Cubes or unseasoned croutons
  • 1 teaspoon Red Wine Vinegar
  • 1 Tablespoon Olive Oil

Instructions

To prepare the Romesco:

  1. Preheat oven to 400F. Place the tomato slices and one garlic clove on a baking sheet. Bake for 30 minutes or until the tomato is soft and caramelized, but not browned.
  2. Add cooked tomato, garlic, almonds, bread and vinegar to a food processor or blender. Process until smooth. Slowly drizzle in the olive oil, continuing to process the sauce, until the oil has been incorporated and you are left with a thick sauce.

To prepare the salmon:

  1. Preheat oven to 400ºF. Slather each salmon portion with 1 Tablespoon of Romesco and place on a baking sheet. Roast the salmon for 10-15 minutes, or until it is cooked to a medium level of doneness.
  2. Meanwhile, bring the stock to a boil in a medium saucepan set to medium-high heat. When the stock comes to a boil, reduce heat to low and add the grits and the pumpkin. Cook, stirring frequently, until a thick porridge has formed – about 5 minutes. Stir in the olives and season with black pepper.
  3. To serve, spoon half the grits onto each serving plate. Top with a potion of roast salmon and sprinkle with fresh parsley.
Nutrition Information

Amount Per Serving Calories 456 Total Fat 16g Carbohydrates 11g Protein 62g
Romesco Roast Salmon over Pumpkin and Olive Grits 3

 

 

Comments

  2. brandi says

    01/18 at 10:16 am

    this looks so delicious. my husband has just recently started liking grits, so i try to make them as often as possible now 🙂

    Reply

  4. Anna says

    12/27 at 2:35 am

    I would love to try this out for New Year’s dinner… I am a little hesitant with salmon though, because the last time i tried it out, even with butter sauce, it turned out dry. Any tips on what to buy and handling prep? Thanks!

    Reply

    • Lauren says

      12/27 at 8:43 am

      In terms of what to buy, I like the “salmon portions” (that’s what they’re labelled as at the store I go to), which are a little thicker than the filets – about as tall as they are wide.

      The dryness probably stems from it being overcooked – it can also taste fishy if you cook it too much. The cooking time in this recipe should give you a piece of salmon that is done to a “medium” level – it will still be pink in the middle and (hopefully!) will be nice and juicy.

      I actually never liked salmon until I learned to stop cooking it to death! ;)Good luck, and I hope you like ti!

      Reply

  5. marla says

    12/26 at 9:00 pm

    This is all of my favorites ingredients on one recipe. In love! The Romesco…Salmon, Olives, Asparagus, Grits. A must try!

    Reply

  7. zerrin says

    12/24 at 5:50 pm

    You are so creative! This sounds like a great combination! I could have never thought of combining salmon, red pepper, pumpkin and olive. Thanks for the idea!

    Reply

  8. bellini says

    12/19 at 9:57 pm

    Being “attacked” by grits is not something I would ever have kinown. I have never eaten or cooked this Soithern specialty. Love the Mediterranean twist!

    Reply

  9. Joanne says

    12/19 at 9:23 pm

    I love the nutty sweet flavor of romesco and it does sound perfect with the briny olives! I’m intrigued by the inclusion of pumpkin…definitely something to try!

    Reply

  11. rebecca subbiah says

    12/19 at 5:47 pm

    wow awesome meal and I must genius pumpkin grits, merry christmas

    Reply

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