Seared Atlantic Salmon

Recipe courtesy of Ryan Cavanaugh, Executive Chef, Carmel Country Club, Charlotte, N.C.

For Romesco Sauce:

Toss red peppers, tomatoes, garlic, shallots and regular onions in olive oil. Season with salt and pepper.
Roast vegetables in a 450-degree oven until heavily charred.
Remove from oven; remove seeds from bell peppers.
Puree the vegetables in a Robot Coupe.
Place vegetables in a rondeau with basil, walnuts and red wine; cook down until thick.
Puree vegetable mixture in a blender until smooth.
Season with more red wine vinegar and salt and pepper to taste.
Hold warm until ready to plate.

For the vegetables:

Peel sun chokes, cut fingerling potatoes and olives in half-length; peel cipollini onions.
Blanch sun chokes and fingerling potatoes in heavily salted water until tender, shock in ice bath.
Add some olive oil into a heated skillet; add cipollini onions and cook until golden brown and tender.
Add blanched vegetables and olives to the finished onions. Sauté lightly with olive oil until warm, season with salt and pepper.
In a small bowl, toss baby kale with olive oil, salt and pepper.

For the salmon:

Season and sear the 3-oz. pieces of salmon. Finish in the oven until desired doneness, then allow to rest.

To serve:

Spread the Romesco sauce in the bottom of a 2-in. hotel pan.
Shingle the salmon portions on each side of the pan, leaving room in center for the garnish.
Place the vegetable hash in between the two rows of salmon.
Garnish with baby kale salad.