Salmon stuffed with romesco

Prepare the ingredients: salmon open like a book; Wash, peel and chop the tomatoes into cubes (seedless); toast and chop the almonds (not grind); Wash and chop parsley fine; marraqueta cut as if they were Croutons; squeeze juice to lemon.

For the romesco sauce, peppers burning on the grill or in the kitchen burners until they are black, evenly on all sides. Then put them in a bowl covered with plastic wrap to transpire. Leave for twenty minutes and remove, no matter if they are roasted burnt shell pieces, it gives more flavor yet. Dicing and remove the seeds.

In a large skillet add two tablespoons of olive oil (per half cup) and brown bread, remove and set aside. Return the pan on high heat with a little olive oil, add whole garlic (then remove), tomatoes, almonds, and cook for a couple of minutes.

Remove from the heat and in a bowl mix all ingredients, adding the lemon juice, balsamic vinegar and parsley. Spice with salt and pepper. If we will wait (lasts up to a week refrigerated) I like to add fried bread serving time for you to feel crisp.

Finally, with salmon as open book, well clean and spineless, spread on one side of the romesco sauce. Cover with the other half and tie with the help of a pita. Wrap in foil and throw on the grill until done and cooked, it will take about 25 minutes over high heat. Another possibility is to bring the salmon in a source to the medium-high furnace, with a cup of white wine, for the same 25 min. Accompany with a good salad.

Virginia Demaría, Moments, 2011. Adapted.