Panfried Salmon with Romesco & Lemony Herb & Nut Salad - Cuisine Magazine - From New Zealand to the

Ingredients

• 6 x 180-200g salmon fillets
• 2 tablespoons olive oil
• 2 teaspoons sweet smoked paprika
• fresh lemon thyme sprigs
• LEMONY HERB & NUT SALAD
• 3 tablespoons lemon-infused olive oil
• 2 tablespoons lemon juice
• 1 teaspoon runny honey
• 1 teaspoon Dijon mustard
• finely grated zest of 1 lemon
• 6 cups rocket or salad mix
• 1 cup parsley leaves
• 1⁄4 cup dill sprigs
• 1⁄2 cup toasted flaked almonds
• ROMESCO SAUCE (MAKES 1 & 1⁄4 CUPS)
• 3 large ripe vine tomatoes
• 1⁄3 cup extra virgin olive oil
• 2 large red peppers
• 2 slices ciabatta, crusts removed, torn into chunks
• 1⁄3 cup roasted, unsalted almonds
• 2 big cloves garlic (or 4 small)
• 1-2 tablespoons sherry vinegar (to taste)
• 1 & 1⁄4-2 teaspoons sweet smoked paprika (to taste)
• pinch cayenne pepper