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Salmon sliders with romesco

Chef, Lenny Redé
Wine Pairings:  

Salmon is an iconic symbol of the Pacific Northwest and a staple of fine cuisine as well as the backyard barbecue. In this recipe, salmon is married with a hearty, savory, nutty Romesco sauce. This simple, yet elegant dish explodes with deliciousness. A perfect party finger food, and an incredibly simple way to impress your guests.  

Whether its King, Sockeye or Coho, Pacific salmon is cherished for its delicate yet rich flavor that is a classic food pairing with Pinot Noir.  We’ve selected our own Maxine Lily 2020 Pinot Noir Domaine Danielle Laurent Vineyard (DDL Vineyard) from Oregon’s Yamhill-Carlton AVA (American Viticultural Area). This beautiful full-bodied Oregon wine has bold aromatics and a complex palate.  The wine’s balanced French oak profile complements the roast pepper and roast salmon flavors. Mineral and earthy notes that are characteristic in Willamette Valley Pinot Noir make the nutty character of the Romesco sauce pop.

Ingredients

Romesco sauce
  • 1 red pepper, roasted
  • 1 tbl tomato paste
  • 1 tsp Pimento de la Vera
  • ½ tsp cayenne pepper
  • ½ cup bread, cubed
  • ¼ cup almonds, roasted
  • 1 tsp sherry vinegar
  • 1 tbl lemon juice 
  • 2 cloves garlic
  • 1 cup olive oil
 
  • 2 lbs. salmon filet, cut into 1.5-ounce filets
  • Salt and pepper 
  • Olive oil
  • Brioche rolls  
  • Microgreens 

Steps

1.

For the Romesco sauce

Combine almonds, roasted peppers, garlic, and tomato paste in the bowl of a food processor and pulse until a thick paste forms.

2.

Add juice and zest of lemon, sherry vinegar, salt, and spices. Pulse until combined.

3.

With the motor running break bread into small pieces and add to the mixture one piece at a time

4.

With the motor running add olive oil in a slow steady stream

5.

For the Salmon

Preheat the oven to 450-degrees F

6.

Prepare a baking sheet with foil and fit with a baking rack. Spray the rack with vegetable oil

7.

Pat the salmon dry with a paper towel

8.

Coat the salmon with olive oil and season with salt and pepper

9.

Roast the salmon for 5 to 7 minutes until the flesh is opaque and flakes easily when pressed

10.

To serve: Slice and toast the brioche rolls. Spread each side of the bun with a teaspoon of Romesco sauce and place a piece of the salmon on the bottom piece. Top with micro greens then top with the rest of the bun. Spike with a 3 inch skewer to hold in place.

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.