Recipe - Grilled Salmon With Watercress Cream Sauce

4 Salmon fillets
Salt and freshly ground
pepper
Romesco Sauce
Melted Leeks and Onions
Tomato Oil

ROMESCO MARINADE
One fourth cup Garlic cloves
One fourth cup Roasted red peppers; seeded
and peeled
One fourth cup Plum tomatoes
One fourth cup Ancho chiles; seeded and
soaked
1/8 cup White bread cubed
One fourth Olive oil
One fourth cup Red wine vinegar
One fourth cup Red wine
One fourth cup Hazelnuts
1 tablespoon Honey
Salt and pepper to taste

MELTED LEEKS AND ONIONS
2 Leeks; cut or sliced up 1/4inch
1 md White onion; cut or sliced up thin
4 Cloves fresh garlic; cut or sliced up
thin
2 tablespoon Garlic
1 tablespoon Sugar
1 cup Clam juice
1 tablespoon Capers
1 tablespoon Picked fresh thyme
Salt and pepper to taste

OVEN DRIED TOMATO OIL
6 Plum tomatoes
1 tablespoon Olive oil
1 tablespoon Chopped thyme
Salt and freshly ground
pepper
One half cup Roasted garlic
One half cup Ancho powder
2 tablespoon Honey
3 cup Pure olive oil

Romesco Marinade:

In a saute pan heat olive oil. Fry first five ingredients separately, in
the order they are listed, until they turn lightly brown about 2 minutes.
Deglaze pan with red wine vinegar, and red wine.

Place all the remaining ingredients with the deglazing liquid, in a blender
and puree until smooth. Add hazelnuts and blend. Season with salt and
pepper and honey.

For the Salmon:

Season the salmon with salt and pepper. Marinate the salmon for 5 minutes
in the Romesco Marinade. Grill for 3 minutes on each side and serve on top
of the melted Leeks and Onions, and Oven Dried Tomato Oil.

MELTED LEEKS AND ONIONS:

In a saute pan heat butter and sweat onions, leeks, and garlic for 5
minutes. Add sugar and continue to saute for 3 minutes. Add clam juice to
cover. Cook on low heat until very soft. Drain and fold in capers and
thyme. Season to taste with salt and pepper.

OVEN DRIED TOMATO OIL:

Slice tomatoes in half. Brush with olive oil and season with salt and
pepper. Sprinkle with fresh thyme. Cook overnight in a 150 degree oven.
Reserve.

In a saucepan add olive oil and oven dried tomatoes. Bring up to a boil and
remove from heat. In a blender add the tomatoes, oil, roasted garlic, ancho
powder and honey, blend until smooth. Season to taste with salt and pepper.

Yield: 4