Burtons Grill's Salmon Romesco -

Ingredients

• 1 ounce whole garlic cloves, blanched
• 2 tablespoons extra-virgin olive oil
• 4 ounces roasted red pepper, rinsed and drained
• 2 tablespoons almonds, sliced and toasted
• ¼ cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon Tabasco
• 2 tablespoons mint leaves, chiffonade
• ½ fennel bulb
• 1 teaspoon scallions, chopped 1/8” bias
• ¼ teaspoon fresh dill
• Pinch of kosher salt
• Pinch of ground black pepper
• Pinch of sugar
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon fresh orange zest
• ¼ ounce fresh-squeezed orange juice
• 6 ounces salmon filet
• ½ ounce Paul Prudhomme Seafood Magic seasoning
• ½ ounce canola oil
• 1 ounce Romesco sauce, room temp
• 1/8 cup citrus fennel slaw
• 6 ounces cooked jasmine rice
• 3 ounces steamed French green beans