When it comes to cooking weeknight dinners, home cooks are often in search of the recipe trifecta: delicious, healthy and super-fast. Oftentimes, we'll settle for two out of the three, but Chef Ronnie Woo of "Home Made Simple" has a recipe that hits all the right notes. Woo's Paprika-Seared Salmon with Romesco Sauce is packed with flavor -- not fat -- and is ready to eat in less than 30 minutes from start to finish.
Paprika-Seared Salmon with Romesco Sauce
- 2 Tbsp. canola oil or grape seed oil
- (2) 1/3-lb. pieces of salmon
- 1/2 tsp. of kosher salt
- 1/2 tsp. of freshly ground black pepper
- 1/2 tsp. of smoked paprika
- 2 whole roasted red peppers, homemade or jarred
- 1/2 c. sun-dried tomatoes
- 1 c. crusty bread, diced
- 1/2 c. olive oil
- 1/2 c. Parmesan cheese
- 3/4 c. cashews
- 1/4 c. filtered water, more as needed to blend
- 2 Tbsp. tomato paste
- 1 Tbsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
To make the salmon:
Preheat the oven to 350 degrees.
Pat the salmon dry with a paper towel. Sprinkle each salmon piece evenly with the salt, pepper and smoked paprika.
Heat a large non-stick pan on high heat and add the oil. When the oil begins to shimmer, carefully add the salmon onto the pan. Sear each piece of salmon for 2 to 4 minutes on each side, until a crust forms.
Carefully place the salmon skin side down onto a foil-lined baking pan and transfer to the oven. Roast for 10 to 12 minutes, until the fish is just cooked through.
To make the Romesco sauce:
Place all ingredients into a food processor. Puree until smooth.
Serve under, over or on the side of the cooked salmon.