Catalan Salmon

Saturday night dinner was a new recipe for me, Catalan Salmon. This is a grilled Salmon fillet topped with delightful orange-based sauce and almond slivers. I served with avocados and a Cacio e Pepe Corn on the Cob. In a perfect world the avocados would be sliced wedges, but mine were pretty ripe and didn’t slice well. A close friend of mine suggested roasted asparagus as a side dish, but there was no asparagus to be found, so I switched gears to the corn (also suggested by said close friend).

THE SAUCE (I halved the recipe)

1 1/3 cups sliced almonds

1 1/3 cups extra virgin olive oil, plus 2 tablespoons for brushing the fish

1/3 cup sherry vinegar

2/3 cup orange juice

1/4 cup grated orange zest, or as needed

3 tablespoons capers, drained, rinsed, and finely chopped

1/4 cup finely chopped or mashed anchovies

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper, or as needed

DIRECTIONS

In a small bowl whisk together the oil and the vinegar, orange juice, zest, capers, and anchovies. Season with the salt an pepper. Set aside

Grill or pan sear the salmon, you want sear marks on the outside, but a warm pink center. Toast the almonds in a medium high skillet. Top the salmon with sauce and sprinkle with almonds.

For the corn:

1/4 cup grated Pecorino Romano

1/4 cup grated Parmesan

1 1/2 teaspoons coarsely-ground black pepper

Kosher salt

3 ears of corn, shucked

2 tablespoons salted butter

Add both cheeses and the pepper to a half-sheet pan, stir together and spread out in one even layer.

Grill the corn for about 10 minuted. You want that roasted corn look. Boiling is OK too.

Rub the ears of corn all over with butter then roll in the cheese mixture, pressing lightly so that it sticks. Serve hot.