Monday, August 13, 2007

Broiled Salmon glazed with Romesco Sauce – aka Salmon glazed with “whatever”

Today’s video recipe will expose one of the great faux-gourmet tricks of all time. In the back of everyone’s refrigerator there is usually a collection of dressings, sauces and condiments. Many are almost gone, containing just a few tablespoons, yet you just couldn’t bring yourself to throw it away the last time you cleaned out the fridge. Thank goodness you didn’t! These last few spoons of “whatever” spread on some fresh wild salmon filets and then glazed under a hot broiler can produce some amazing “gourmet” results.

In this video recipe I used one of my favorite condiments, Romesco sauce, which is a spicy Spanish roasted red pepper and almond pesto type mixture. You may have seen me use this in a delicious stuffed summer squash recipe a while back. But, as you’ll hear me say in the clip, this can be done with almost anything; salad dressings like balsamic or lemon pepper, almost any aioli or mayo based sauce, any style bbq sauce, even pesto or olive tapenade will work. Since salmon goes so well with so many flavor profiles you have lots of options. The only thing to be careful with would be something that has a very high sugar content, which may burn before the salmon is cooked, since we are broiling the fish. If you do use something like a honey mustard dressing, you may want to cook it a little further away from the heat.

After watching this recipe, please, go out and buy some wild salmon (frozen is fine!) and go hunting in the back of your fridge. I would love to read your comments on what you found and used and how it came out. Enjoy!



Ingredients:

2 six ounce salmon filets
salt and pepper to taste
3 tbl of romesco sauce, or “whatever”
*broil under high heat for 6-10 minutes until sauce is glazed on and salmon is cooked

11 comments:

Anonymous said...

what about cesar dressing?

julianwang4 said...

Much nicer video quality! Gotta try it next time I can fit it within 3 cubic feet of freezer space!

Chef John said...

mmmm, will be perfect. The anchovy and garlic will work beautifully with the fish.

Julie said...

Sounds delicious...I love salmon.

GeorgeG said...

great idea. i have about 12 of those "almost empties" I'll let you know what I find.

Anonymous said...

This site just keep getting better and better!

lily said...

Im going to try a seaseme and ginger bbq sauce i have (almost gone...how did you know?) lol.

lily said...
This comment has been removed by a blog administrator.
Scott - Boston said...

Just curious : Any flavor related thoughts regarding Wild vs. Farmed?

Scott - Boston

Chef John said...

Yes,i prefer the wild hands down...not to mention the fact that farmed salmon are feed dyed orange food to make the flesh "salmon" colored!

Anonymous said...

OK Chef John, I see this vid answered my question about more glazes. That is such useful info. Thanks a million!!!

SheDrummer