Crispy Skin Salmon with Romesco

Ingredients · per serving

• 300 g Salmon fillet (skinless)
• 1 medium Lemon
• 40 g Toasted almonds
• to taste Black pepper
• 2 cloves Garlic
• 60 g Rocket
• 5 tbsp Olive oil
• 200 g Roasted red peppers
• 1 tbsp Red wine vinegar
• 1 tsp Tomato purée
• to taste Salt
• 2 tsp Smoked paprika
• 350 g New potatoes

Instructions

1. Heat the oven to 220°C/200°C fan. Halve the new potatoes. Boil in salted water 10 min until knife-tender. Drain, tip onto a baking tray with 1 tbsp olive oil, salt, pepper and smoked paprika. Roast 15 min until crispy at the edges.
2. Make the romesco: blitz the roasted red peppers (drained), toasted almonds, garlic, smoked paprika, red wine vinegar, tomato purée, olive oil and salt in a processor until almost smooth but with some texture. Taste — adjust.
3. Pat the salmon fillets completely dry. Score the skin lightly with 3-4 shallow cuts. Salt the skin generously. Leave 10 min — beads of moisture will appear. Pat dry again.
4. Heat 1 tbsp olive oil in a non-stick pan over high heat until shimmering. Lay the salmon skin-side down. Press down with a fish slice for the first 30 seconds (stops curling). Cook 4 minutes without moving.
5. The skin should be deeply golden, the flesh almost cooked through (turning opaque from the bottom up).
6. Flip the salmon, kill the heat. Residual heat finishes the cooking in 30 seconds.
7. Spread the romesco on warm plates. Lay the salmon on top, skin-side up to stay crisp. Pile crispy potatoes alongside, scatter dressed rocket. Lemon wedge. Eat immediately while the skin still shatters.

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