This week for The Food Matters Project, Mireya from My Healthy Eating Habits chose Roasted Potatoes with Chicken and Romesco Sauce (page 463). This recipe looks nothing short of amazing, since I love Romesco Sauce.
If you aren’t familiar, Romesco Sauce is a tangy Spanish sauce made primarily of almonds, roasted red peppers, tomatoes, garlic, spices, oil and vinegar. It is awesome. Especially on fish.
This sauce reminds me of two of my favorite Tapas restaurants in Philadelphia, PA: Amada which is owned by the amazing Iron-Chef Jose Garces and Bar Ferdinand, a sexy spot to have share small small bites and a cocktail (or two).
As soon as I saw this week’s challenge, I knew that I would be making a simple Romesco Sauce and serve it over the freshest roasted fish. In this case, I chose Salmon, primarily because I live in Seattle and as I have said before, the Salmon is so unreal here we just look for any excuse to eat it.
I served it alongside my Perfect Roasted Cauliflower, which I also topped off with a bit of Romesco Sauce. It was simple, easy and delicious. Especially for a weeknight!
To see what other dishes were cooked up by The Food Matters Project members, click here!
- This is the mother of all “put this on anything sauce”. I am having a hard time thinking of what it wouldn’t taste good on. Seriously.
- Nut allergy? Try subbing a seed like sunflower seeds!
- I used Trader Joe’s Fire-Roasted Red Peppers (packed in water) which is equivalent to about 2 roasted red peppers.
- The Sherry Vinegar (not Sherry Wine) is what makes this sauce. There are lots of amazing brands out there. If you don’t have this in your pantry, get it. It is worth it and comes in handy for all kinds of goodness, especially if you like Spanish Food.
- If you have never baked salmon before, here is a quick “how to” from The Kitchn.
- 1 large clove garlic
- ⅓ cup raw almonds
- 1 large ripe tomato
- 1 12-ounce jar (8-ounces drained) roasted red peppers (or 2 roasted peppers)
- 1 cup packed parsley leaves and stems (mostly leaves)
- 2 tablespoons Sherry Vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- pinch crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- Combine all ingredients except olive oil in body of food processor or blender.
- Process until well combined and begin to slowly add in olive oil.
- Store in the refrigerator for 7 to 10 days and put on everything. I love to use a dollar store squeeze bottle for sauces like this. You definitely do NOT need one but it is a quick way to make it look pretty.