Title: Grilled Salmon, Marinated in Romesco Flavors
Categories: Dujour02
Yield: 1 servings

4 Salmon fillets
Salt and freshly ground
-pepper
Romesco Sauce
Melted Leeks and Onions
Tomato Oil

------------------------------ROMESCO MARINADE------------------------------
1/4 c Garlic cloves
1/4 c Roasted red peppers; seeded
-and peeled
1/4 c Plum tomatoes
1/4 c Ancho chiles; seeded and
-soaked
1/8 c White bread cubed
1/4 Olive oil
1/4 c Red wine vinegar
1/4 c Red wine
1/4 c Hazelnuts
1 tb Honey
Salt and pepper to taste

--------------------------MELTED LEEKS AND ONIONS--------------------------
2 Leeks; sliced 1/4-inch
1 md White onion; sliced thin
4 Cloves fresh garlic; sliced
-thin
2 tb Garlic
1 tb Sugar
1 c Clam juice
1 tb Capers
1 tb Picked fresh thyme
Salt and pepper to taste

---------------------------OVEN DRIED TOMATO OIL---------------------------
6 Plum tomatoes
1 tb Olive oil
1 tb Chopped thyme
Salt and freshly ground
-pepper
1/2 c Roasted garlic
1/2 c Ancho powder
2 tb Honey
3 c Pure olive oil

Romesco Marinade:

In a saute pan heat olive oil. Fry first five ingredients separately, in
the order they are listed, until they turn lightly brown about 2 minutes.
Deglaze pan with red wine vinegar, and red wine.

Place all the remaining ingredients with the deglazing liquid, in a blender
and puree until smooth. Add hazelnuts and blend. Season with salt and
pepper and honey.

For the Salmon:

Season the salmon with salt and pepper. Marinate the salmon for 5 minutes
in the Romesco Marinade. Grill for 3 minutes on each side and serve on top
of the melted Leeks and Onions, and Oven Dried Tomato Oil.

MELTED LEEKS AND ONIONS:

In a saute pan heat butter and sweat onions, leeks, and garlic for 5
minutes. Add sugar and continue to saute for 3 minutes. Add clam juice to
cover. Cook on low heat until very soft. Drain and fold in capers and
thyme. Season to taste with salt and pepper.

OVEN DRIED TOMATO OIL:

Slice tomatoes in half. Brush with olive oil and season with salt and
pepper. Sprinkle with fresh thyme. Cook overnight in a 150 degree oven.
Reserve.

In a saucepan add olive oil and oven dried tomatoes. Bring up to a boil and
remove from heat. In a blender add the tomatoes, oil, roasted garlic, ancho
powder and honey, blend until smooth. Season to taste with salt and pepper.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9277 - BOBBY FLAY & JACK MCDAVID

Converted by MM_Buster v2.0l.