SALMON WITH ROMESCO SAUCE OVER KALE

Welcome to a culinary adventure that's nothing short of extraordinary! Get ready to tantalize your taste buds with our Salmon with Romesco Sauce over a bed of sautéed kale. This dish isn't just a meal; it's a masterpiece, a symphony of flavors, and a guaranteed crowd-pleaser.

SALMON SOARS TO NEW HEIGHTS WITH ROMESCO SAUCE AND KALE

Ingredients:

For the Salmon:

  • 4 (4-oz.) skinned salmon fillets
  • 1 ½ large roasted red bell peppers (from a jar or can)
  • ⅓ cup tomato puree
  • 1 garlic clove, crushed
  • ⅓ cup slivered almonds (preferably toasted)
  • 2 tablespoons chopped parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon paprika
  • ½ tablespoon crushed red pepper flakes
  • ¼ cup extra-virgin olive oil

Sautéed Kale:

  • 3 cups chopped kale
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Nutritional Information (per serving):

  • Servings: 4
  • Calories: 113
  • Total Fat: 7.6g (11% DV)
  • Saturated Fat: 1.1g (5% DV)
  • Trans Fat: 0g
  • Sodium: 157mg (6% DV)
  • Total Carbohydrate: 4.2g (1% DV)
  • Dietary Fiber: 0.9g (3% DV)
  • Sugars: 1.9g
  • Protein: 6.9g

Instructions:

  1. Grill the Salmon:
  2. Start your culinary journey by firing up the grill. Brush the salmon fillets with olive oil and grill them for approximately 5 minutes on each side or until they reach your preferred level of doneness.
  3. For the Romesco sauce, prepare a flavor-packed fiesta by combining the following 9 ingredients in a food processor until finely chopped:
    • Roasted red bell peppers
    • Tomato puree
    • Crushed garlic clove
    • Slivered almonds
    • Chopped parsley
    • Red wine vinegar
    • Paprika
    • Crushed red pepper flakes
    • Extra-virgin olive oil
  4. This delightful sauce can be made up to a week ahead and stored in the refrigerator, ready to elevate any dish!
  5. In a large skillet, work your sauté magic. Start by placing olive oil and lightly sautéing the crushed garlic for about 30 seconds.
  6. Add the chopped kale and cook until it begins to wilt. Drizzle in balsamic vinegar, give it a toss, and season with salt and pepper to taste.
  7. Now comes the grand finale! Plate the grilled salmon, generously covered with the luscious Romesco sauce, atop the flavorful sautéed kale.

Notes:

  • Romesco sauce is a versatile gem that can be made ahead and enjoyed as a dip or as a topping for various dishes, including fish, chicken, pork, and more. Get creative and savor its delightful possibilities!
  • Now, with your taste buds primed and your apron on, embark on this culinary journey and experience the magic of Salmon with Romesco Sauce over Kale. Bon appétit!