Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup almonds, toasted and chopped
- 1/2 cup hazelnuts, toasted and chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup tomato paste
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Grill
- Food processor
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
3. Brush the salmon fillets with the olive oil mixture and place them on the grill.
4. Grill the salmon for 4-5 minutes on each side or until cooked through.
5. While the salmon is grilling, prepare the Salvitxada Salsa.
6. In a food processor, pulse the almonds, hazelnuts, and roasted red peppers until finely chopped.
7. Add the tomato paste, red wine vinegar, minced garlic, smoked paprika, cayenne pepper, salt, and pepper to the food processor.
8. Pulse until the mixture is well combined and has a salsa-like consistency.
9. Serve the grilled salmon with the Salvitxada Salsa on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Protein: 32g
- Carbohydrates: 10g
- Fiber: 4g
- Sugar: 3g
Substitutions for ingredients:
- You can use any type of nuts in the Salvitxada Salsa, such as walnuts or pine nuts.
- If you don't have roasted red peppers, you can use fresh red bell peppers.
Variations:
- You can use any type of fish instead of salmon, such as trout or halibut.
- You can add some chopped fresh herbs, such as parsley or cilantro, to the Salvitxada Salsa.
Tips and tricks:
- Make sure to brush the salmon fillets with the olive oil mixture before grilling to prevent them from sticking to the grill.
- Toasting the nuts before adding them to the Salvitxada Salsa will enhance their flavor.
- You can make the Salvitxada Salsa ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover salmon and Salvitxada Salsa in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
- To reheat the Salvitxada Salsa, place it in a small saucepan and heat over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the grilled salmon on a bed of greens, such as arugula or spinach, and spoon the Salvitxada Salsa on top.
- Garnish with some chopped fresh herbs, such as parsley or cilantro.
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or asparagus
- Roasted potatoes or sweet potatoes
- Rice pilaf or quinoa salad
Troubleshooting advice:
- If the salmon is sticking to the grill, make sure to brush it with enough olive oil before grilling.
- If the Salvitxada Salsa is too thick, add a little bit of water or olive oil to thin it out.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Salvitxada Salsa is a traditional Catalan sauce made with nuts, roasted red peppers, and spices. It is typically served with grilled meats or fish.
Flavor profiles:
- The grilled salmon has a smoky flavor from the grill and is seasoned with garlic, lemon, salt, and pepper.
- The Salvitxada Salsa is nutty, slightly sweet, and has a smoky flavor from the smoked paprika.
Serving suggestions:
- Serve this dish as a main course for a summer dinner party or a weeknight dinner.
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