Salmon Salbitxada

Name: Salmon Salbitxada Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Sauce; 1 oz toasted almonds; 1 oz toasted pistachios; 4 Hungarian wax peppers seeded and chopped; 1 red bell pepper seeded and chopped; 8 cloves garlic minced; 5 large tomatoes chopped and seeded; 1 tbsp sliced green olives; 2 tbsp minced fresh parsley; 1 tbsp fresh thyme leaves; 2 tbsp red wine vinegar; 2 tbsp sherry (drinking not cooking); 1/3 cup best-quality cold pressed olive oil; black pepper to taste; Salmon; 24 oz skinless salmon fillet cut into six 4-oz pieces

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 6

Ingredients

Sauce1 oz toasted almonds1 oz toasted pistachios4 Hungarian wax peppers, seeded and chopped1 red bell pepper, seeded and chopped8 cloves garlic, minced5 large tomatoes, chopped and seeded1 tbsp sliced green olives2 tbsp minced fresh parsley1 tbsp fresh thyme leaves2 tbsp red wine vinegar2 tbsp sherry (drinking, not cooking)1/3 cup best-quality cold pressed olive oilblack pepper to tasteSalmon24 oz skinless salmon fillet, cut into six 4-oz pieces

Directions

In a food processor, puree the almonds, pistachios, peppers, garlic, tomatoes, olives, herbs, vinegar and sherry until pasty.
With the machine running, drizzle in the olive oil until the mixture forms a spoonable mixture.
Pulse in pepper to taste.
Preheat oven to 250F and line a rectangular baking pan with greased foil or parchment paper.
Place salmon fillets in the pan and spread evenly with the sauce (you can reserve some for serving if you'd like).
Cover the pan and place in the middle of the oven. Bake for 15 minutes.
Raise the heat to 300F, uncover the pan and bake a further 10 minutes.
Let stand 5 minutes before serving.

Serving Size: Makes 6 pieces

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving