About the Recipe
This luscious CRESCENDO® Pepper & Hazelnut Romesco is perfectly paired with rich, moist salmon. Serve with a toasted baguette for an unforgettable pan-seared salmon sandwich!
Ingredients
2 lbs CRESCENDO® Sweet Pointed Peppers
1/5 oz piece of trout or salmon per person
1 cup raw hazelnuts
3/4 cup olive oil
3 tbsp red wine vinegar
2 tbsp Kosher salt
1 tsp black pepper
2 cloves fresh garlic
Crusty bread
Living Organic Basil
Preparation
Fish
Season both sides of salmon with kosher salt.
Preheat 4 tbsp of olive oil in a fry pan over medium heat.
Lay each portion of salmon in the pan and sear for 3 minutes.
Flip the salmon over and continue cooking for an additional 2 minutes until cooked just through.
Remove the fish from the pan and set aside.
Pepper Romesco
Preheat oven to 400 degrees
Toss CRESCENDO® Sweet Pointed Peppers in 4 tbsp olive oil and 1 tbsp Kosher salt.
Lay on a baking tray lined with foil or parchment paper.
Roast peppers in the preheated oven for 25 minutes until the skins of the peppers are blistered.
Toast 1 cup of raw hazelnuts in the same 400 degree preheated oven for 15 minutes until golden brown.
Remove peppers and hazelnuts from the oven.
Remove seeds and skin from peppers and add to a blender. Save 1 roasted pepper for garnish.
Add toasted hazelnuts, ½ olive oil, red wine vinegar, 1 tbsp kosher salt, 1 tsp cracked black pepper and 2 cloves fresh garlic to blender.
Blend until smooth.
To Assemble
Slice remaining roasted pepper into 1-inch strips.
Toast bread of choice.
Spread 3 tbsp of the romesco on toasted bread.
Top with sliced roasted pepper and salmon.
Garnish with sprig of Living Organic Basil.