|My husband liked this sauce so well he said, "Can you make a big batch of this so I can put it on...everything!"|
4 wild caught salmon filets, about 6oz each
salt & pepper
slice of lemon
4tsp extra virgin olive oil, for fish
1/4c raw almond butter
8oz roasted red peppers (look for a jar without any added sugars)
1/2tsp apple cider vinegar
1tsp minced garlic
1/4-1/2tsp grated fresh ginger
1tbs extra virgin olive oil, for sauce
cilantro, chopped for serving (optional)
1. Preheat your oven to 400 degrees. Line a baking sheet or pan with foil. Place salmon filets on the pan, skin side down. Brush the top of each filet of fish with about 1tsp of oil. Sprinkle with salt and pepper. Squeeze a bit of lemon over the top of each filet.
2. Bake fish in the center of a preheated oven for 10 minutes per inch of thickness (mine were about 1 inch thick so they baked for exactly 10 minutes). You know your fish is done when it flakes easily with a fork. Remove from oven.
3. Meanwhile, while your fish is baking, make your Romesco sauce. In a food processor (or a blender if you don't have one), combine almond butter, 8oz roasted red peppers, and apple cider vinegar. Proccess until thick and smooth.
4. In a saute or sauce pan, heat 1tbs of olive oil over medium heat. Add garlic and ginger and cook, stirring frequently, until golden brown. Watch closely because garlic burns very easily and has a bitter taste if black. Once your garlic and ginger is cooked, add the pepper mix from the food processor. Stir and cook until bubbling and hot and all of the mixture is well combined. Turn off heat and cool slightly before serving.
5. To serve, place a filet of fish on your plate (A trick I use to rid the fish of the skin is this: I take the spatula just above the skin on the pan and cut the skin off with the spatula as I am scooping the fish. If you used foil, it should have stuck to the foil which makes this process very easy). Top with a generous amount of sauce. Sprinkle with cilantro, if desired.