Day 2 of our Whole30 Pre-Summer 30Day Challenge!!

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This romesco sauce is extremely versatile and can accompany almost any meat. I find that paring it with salmon really brightens the fish and is a refreshing spring dish for everyone.
The recipe provides a huge dose of heart-healthy omega-3s, found in both the salmon and the almonds in the zesty romesco sauce.
Serves: 4
For the salmon:
2 Tbsp. Olive oil or grape seed oil
4 – 1/3lb. pieces of salmon
1/2 tsp. of kosher salt
1/2 tsp. of freshly ground black pepper
1/2 tsp. of smoked paprika
Preheat the oven to 350 degrees.

Pat the salmon dry with a paper towel. Sprinkle each salmon piece evenly with the salt, pepper and smoked paprika.

Heat a large non-stick pan on high heat and add the oil. When the oil begins to shimmer, carefully add the salmon onto the pan. Sear each piece of salmon for 2 to 4 minutes on each side, until a crust forms.

Carefully place the salmon skin side down onto a foil-lined baking pan and transfer to the oven. Roast for 8-10 minutes, until the fish is just cooked through.

For the Romesco sauce:

2 whole roasted red peppers, homemade or jarred
1 tomato (chopped)
1/2 c. olive oil
3/4 c. Almonds
1/4 c red wine vinegar
2 Tbsp. tomato paste
2 garlic cloves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Transfer the tomato, tomato paste, and 4 red pepper to a food processor. Add the garlic, almonds, vinegar, salt and pepper and the remaining 2 tablespoons oil; process until smooth

By Chef Will Baldwin

TIP OF THE DAY: 

Eat Enough Protein I notice that when folks cut out their morning toast, they forget to double up on their eggs. Most people are not eating enough protein. If you aim for at least 20% of your calories from protein on a 2,000 calorie diet, that’s 100 grams. This means 4-6oz of eggs, fish, red meat or poultry at each meal. Animal protein is incredibly satiating, and full of easily absorbed vitamins and minerals. (Don’t confuse grams of protein with weight of meat, these are different values.)

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