SALMON WITH SMOKED CASHEW ROMESCO

Salmon with Smoked Cashew Romesco image

Provided by Robert Irvine : Food Network

Time 9h5m

Yield 1 serving

Number Of Ingredients 19

1/2 cup brown rice, steamed
6 ounces skinless salmon fillet
Kosher salt and freshly ground black pepper
2 1/2 tablespoons grapeseed oil
6 spears asparagus
4 sundried tomatoes, sliced
1/2 lemon
2 tablespoons Cashew Romesco, recipe follows
2 tablespoons smoked cashews
2 tablespoons cashew milk
1/3 roasted red bell pepper (jarred in oil)
1/3 clove garlic, smashed
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons tomato puree
2 teaspoons sherry vinegar
Smoked paprika to taste
Cayenne pepper to taste
Kosher salt and freshly ground black pepper

Steps:

Season the salmon with salt and pepper. Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add the salmon and sear for 3 minutes. Flip the salmon and sear until cooked to medium, 2 to 3 minutes.
Heat the remaining 1/2 tablespoon grapeseed oil in a second skillet over medium heat. Add the asparagus and sundried tomatoes and saute until crisp-tender, 2 to 3 minutes. Season with salt and pepper. Squeeze fresh lemon juice over the asparagus and set aside.
Cook the brown rice according to the package directions.
Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon.
Soak the cashews in the cashew milk in the refrigerator overnight. Drain.
Puree the cashews in a blender with the bell pepper, garlic, olive oil, parsley, tomato puree, sherry vinegar, paprika and cayenne until smooth. Season with salt and pepper.

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