- 4
Ingredients
- Green Romesco:
- 4 large radishes, preferably watermelon, thinly sliced
- 1 small shallot, thinly sliced into rings
- 1 tablespoon white wine vinegar or fresh lemon juice
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 4 (4- to 6-ounce) skin-on salmon fillets
- Flaky sea salt
- 1 lemon, quartered
- 1/4 cup fresh parsley, lender leaves
- 1/8 cup skin-on almonds or walnuts, toasted
- 1 cup parsley, tender stems and leaves
- 3 oz. cup olive oil
- 1 garlice clove
- 1/2 jalapeno pepper, without seeds
- 1 1/2 tsp. red wine vinegar
- 1/4 tsp. smoked paprika
- kosher salt and freshly ground pepper
Preparation
Step 1
Place almonds in bowl of food processor and process until coarsely chopped (size of grain of rice). Add parsley, garlic and jalapeno and process until coarse paste. Add oilive oil and pulse just to blend. Transfer to bowl and stir in vinegar and paprika. Season to taste with salt and pepper
Combine the radishes, shallot, vinegar, and red pepper flakes in a small bowl, season with kosher salt and black pepper, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Season the salmon on both sides with kosher salt and black pepper. One at a time, gently lower in the fillets, skin-side down, away from you (to avoid splattering hot oil on yourself) and, using a spatula (preferably a fish spatula), immediately press down to make sure the skin makes contact with the skillet (this is how you get that crispy skin!). Cook, pressing down occasionally, until the skin is super crispy and the salmon is nearly cooked through and turns opaque on top, 4 to 6 minutes. Pressing the fish with the spatula to hold it in place, tilt the skillet and drain the fat into a bowl or empty can. Gently flip the salmon to just barely cook the other side, 30 to 60 seconds.
Spoon Green Romesco onto the bottom of each plate and top with the salmon (spooning the sauce over the top of the salmon would de-crisp the skin). Sprinkle the salmon with flaky salt and scatter the radishes and parsley around. Serve with lemon wedges for squeezing.