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Grilled Leek-Wrapped Salmon with Romesco Sauce
WINE SPECTATOR17Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 16 oz. salmon fillets (each about 1 inch thick)
- salt
- freshly ground pepper
- 2 leeks (large, cleaned)
- 2 Tbsp. extra virgin olive oil
- 2 bunches fresh spinach (8 cups, washed well)
- Romesco sauce (recipe follows)
- 1 pepper (large dried nyora, or 1 large dried Mexican and 1 small dried guajillo pepper)
- 2 tomatoes (large ripe)
- 1 cup extra virgin olive oil (plus 1 tablespoon)
- 1/2 cup sliced almonds
- 1/2 cup pistachios
- 2 slices country bread (or peasant, toasted)
- 1/4 cup sherry vinegar
- 5 cloves garlic (peeled)
- 1/2 tsp. salt (or to taste)
- 1 pinch saffron
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