Welcome to September! We still have something of summer weather hanging around in DC, so there's plenty of time for fall produce and enjoying my walk to work before the cold makes it way back into our lives again.
A romesco is a sauce, usually made with peppers, but definitely using nuts, garlic, and vinegar. I decided to change out the peppers for carrots today based on what was in my fridge.
Salmon with Carrot Romesco
Serves: 1 Time: Realistically, 20-40 minutes Difficulty: Doable on a weeknight
- 1 salmon fillet
- 1 carrot, peeled and chopped into large pieces
- 1 garlic clove, smashed
- 1/2 chili pepper
- 1 T. red wine vinegar
- 1 T. pine nuts
- olive oil
- 4-6 asparagus spears
- 1 wedge of lemon
Preheat the oven to 350 degrees. Drizzle the salmon very lightly with the oil and season with salt and pepper. Lay the asparagus on a baking sheet and place the salmon on top.
Scatter the carrots, garlic and chili pepper on a piece of aluminum foil. Drizzle with oil and season with salt and pepper.
Scatter the pine nuts onto a dry baking sheet.
Put the nuts and vegetables in the oven. Pay attention to the nuts. Once you can smell them, they need to come out. After four minutes, put the salmon in the oven. Note: All the ingredients will cook for 12 minutes. Giving the veg a head start allows you to make the romesco while the salmon finishes cooking.
After eight more minutes, remove the veggies and nuts (if they weren't ready earlier).
Transfer all of these to a food processor with the vinegar. Pulse to combine, adding a little bit of water as needed to loosen up the mixture.
Heat a little bit more oil in a small pan. Add the asparagus and cook for 5-6 minutes; until they are charred on all sides.
Remove the salmon from the oven.
Plate the asparagus and salmon. Top with the romesco and finish with a squeeze of lemon juice.