Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > King Salmon with warm romesco salad Food King Salmon with warm romesco salad Preparation time 5 minutes Cooking time 20 minutes Serves 4 INGREDIENTS 4 x 180g King salmon fillets, pin boned 1 tbsp sherry vinegar Romesco salad 1 large red capsicum, cut in 2cm dice 250g punnet grape tomatoes, halved 1 large or 2 small crusty bread rolls, cut into 3cm dice 1 red onion, sliced ½ cup blanched almonds 2 cloves garlic, thinly sliced 100g hot chorizo, thinly sliced 40ml olive oil Mixed green leaves of choice, or 1 large bunch watercress Dressing 60ml extra virgin olive oil 1 tbsp sherry vinegar 1 tbsp honey 1 shallot, peeled and finely chopped Salt and freshly ground black pepper to taste METHOD For romesco salad, place diced capsicum on a lined baking tray and roast for 5 minutes. Add remaining ingredients, mix well and roast for a further 8 minutes. Place salmon fillets on another lined baking tray skin side down. Season with salt and bake for 7 minutes. Remove from oven and rest for a few minutes. (Alternatively pan-fry salmon in a non-stick pan over medium high heat for a couple of minutes each side.) Meanwhile whisk dressing ingredients for green salad together in a salad bowl, then toss through the leaves. Toss sherry vinegar through roasted salad ingredients and mix well. Serve topped with salmon, with green salad on the side. Food Preparation time 5 minutes Cooking time 20 minutes Serves 4 SHARE