Faroe Island Salmon with Spanish Romesco Sheet Pan Sauce
Buttery Salmon is Lathered with a Smokey & Sweet Spanish Romesco Sauce - All Made on a Sheet Pan
Servings: 4 servings
Equipment
- 1 rimmed sheet pan
- 1 food processor I use a 3 1/2 cup one
Ingredients
Roast Vegetables:
- 1/2 pound cherry tomatoes on the vine
- 1/2 large red bell pepper
- 6 large garlic cloves in their skins
- 6 medium scallions trimmed to 6 inches
- 2 teaspoons extra virgin olive oil
Other ingredients: Romesco Sauce:
- 2 wide slices white bread; from bakery 1" slices, cut into 1" cubes, crusts on
- 2 tablespoons toasted almonds divided
- 2 tablespoons toasted hazelnuts divided
- 3/4 teaspoon sherry vinegar
- 1/2 teaspoon Spanish smoked paprika
- 4 tablespoons extra virgin olive oil
Salmon:
- 24 ounces Faroe Island Salmon cut into 4 even pieces
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon Spanish smoked paprika
- 1/4 teaspoon ground oregano
- 1/8 teaspoon optional ground ancho chilies for heat ( can use cayenne pepper)
- 1/4 teaspoon sea salt
Instructions
Roasting Vegetables / Seasoning Salmon:
- Preheat oven to 350 degrees. Wash and try tomatoes, cut in half, place on sheet pan cut side up. Add garlic cloves, red pepper strips and scallions. Brush all with EVOO and sprinkle with a little sea salt.
- Roast for 15 minutes, will be caramelized. Season Salmon with EVOO, Spanish paprika, oregano and sea salt. (Add a little hot chiles if you like.) NOTE: Scallions will be roasted FIRST, remove them when done, in about 6 minutes. Set aside - use them for garnish the finished dish.
- As vegetables roast, toast bread cubes until only lightly golden; 7 minutes at 350°.
- Move vegetables over, to sides of pan and add Salmon in the center, spacing them 1 inch apart. Roast for 10 - 12 minutes until cooked to you liking (see Notes below.) I cook to medium 130°F internal temperature.
Make Romesco Sauce:
- Add HALF to the Tomatoes AND Red Peppers to the bowl of a food processor. Add garlic (out of their skins), 3 cubes toasted bread (reserving the rest for dipping), ONE tablespoon almonds, ONE tablespoon hazelnuts, 3/4 teaspoon sherry vinegar, 1/2 teaspoon smoked paprika and 4 tablespoons EVOO. Process until smooth, scraping the sauce with a rubber spatula as needed. Taste for salt. Can add a tablespoon of filtered water for a flowing sauce; the sauce is usually served quite thick.
Serve:
- Place salmon on individual plates or a platter. Add roasted Scallions. Top each with a dollop of Romesco Sauce; add some sauce on the plate.Garnish with RESERVED roasted tomato halves and rep pepper strips. Scatter with reserved almonds and hazelnuts. Garnish with chopped parsley.
- Serve with extra Romesco sauce on the side with the rest of the toasted bread for dipping.
Notes
Best Ways to Cook Faroe Island Salmon:
- In this recipe, the Salmon Roasts on a sheet pan at 350°. Internal temperature: 125°F - 130°F for Medium; ideal for most people, firm and flaky - 120°F for Medium-rare.
- Slow Roasting Salmon: Cook salmon at 300°. Will be done in 12 - 15 minutes for a 6 ounces fillets, depending on texture and doneness desired.
- Use a digital thermometer for internal temperature!
- Salmon will continue to cook slightly when removed from the oven
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 485kcal | Carbohydrates: 9g | Protein: 37g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 94mg | Sodium: 235mg | Potassium: 1168mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 45mg | Calcium: 76mg | Iron: 3mg