Instructions: 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 servings

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