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Romesco Roast Salmon over Pumpkin and Olive Grits

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 456kcal
Author Lauren Keating

Ingredients

  • 2 6 ounce Salmon Filets
  • 2 Tablespoons Romesco see recipe below
  • 2 cups Chicken or Vegetable Stock
  • ½ cup Quick Cooking Grits
  • 1 cup Pumpkin Puree
  • ¼ 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
  • ¼ cup stale Bread Cubes or unseasoned croutons
  • 1 teaspoon Red Wine Vinegar
  • 1 Tablespoon Olive Oil

Instructions

To prepare the Romesco:

  • 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.
  • 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:

  • 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.
  • 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.
  • To serve, spoon half the grits onto each serving plate. Top with a potion of roast salmon and sprinkle with fresh parsley.

Nutrition

Calories: 456kcal | Carbohydrates: 11g | Protein: 62g | Fat: 16g