How wonderful and uncomplicated it is. Straightforward flavors of smoked paprika, saffron, oranges, sherry. Almonds playing an important role in every aspect of a meal. Toasted bread crumbs, extra fruity olive oil.
How good is that!
I wanted to use those flavors last night. We had some beautiful wild salmon fillets just begging to be eaten. I also had some avocados that wanted a little more respect in a meal than just being thrown in a salad or smashed up as guacamole.
A little riff on a recipe of Joyce Goldstein’s and we’re off..grilling the salmon, toasting almonds til golden, smashing innocent anchovies into a paste and sautéing at the last minute, a perfect avocado in that extra fruity Spanish olive oil ..all joining together into something that is at once impressive for company and special for a weeknight supper.
Grilled Salmon Catalan
Adapted from Back to Square One by Joyce Goldstein
1/2 cup sliced almonds
½ cup extra virgin olive oil
1/8 cup sherry vinegar
1/4 cup freshly squeezed orange juice
1 tbsp capers, drained
1-½ tbsp orange zest
1 tbsp finely chopped anchovies
Salt and freshly ground black pepper
2 wild salmon fillets, about 6 ounces each
1 small perfectly ripe avocado, sliced
Preheat oven to 350 degrees. Spread the almonds on a baking sheet and toast until fragrant and golden about 7 minutes.
Let almonds cool and coarsely chop them. Whisk together, olive oil, vinegar, orange juice, capers, orange zest and anchovies. Add the almonds and stir.
Fire up the grill. Brush the salmon with olive oil and sprinkle with salt and pepper.
Grill 3-4 minutes per side
Spoon sauce over the fish and serve hot. If using avocados, halve, pit and then slice them. Warm the slices in a skillet in a little extra virgin olive oil over low heat. Place the avocado around the salmon and drizzle the sauce over all.
Serves 2. (You will have extra sauce and extra avocado left over. It’s wonderful the next day combined on a little crunchy romaine lettuce for lunch!)