Grilled Salmon With Romesco Sauce And Fennel Crudités

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• Step 1

  For the Sauce
  Position a rack in the center of the oven and preheat the oven to 480°F (249°C).

• Step 2

  Toss the peppers and tomatoes with 3 tablespoons (45 milliliters) of the olive oil on a foil-lined baking sheet; season the mixture with salt and pepper.

• Step 3

  Roast for 10 to 15 minutes, stirring the mixture halfway through the roasting time, or until the peppers are well browned and the tomatoes are soft. Transfer the sheet to a rack and cool for 
15 minutes.

• Step 4

  Pulse the pepper-tomato mixture, almonds, vinegar, garlic, herbs, and remaining 2 tablespoons (30 milliliters) olive oil in a food processor until a thick paste is formed. Season with salt and pepper. The romesco can be made up to 2 days in advance and refrigerated in an airtight container.

• Step 5

  For the Salmon

  Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, heat it to medium-high according to the manufacturer’s instructions. Brush the salmon fillets with the vegetable oil and season with salt and pepper.

  Cook the salmon for 2 to 3 minutes on each side or until it has grill marks and the flesh begins to turn opaque. Carefully transfer the fillets to a serving platter with a thin metal spatula. Cover loosely with foil.

• Step 6

  For the Crudités and Serving

  Cut off and discard the fennel stalk, cut out the tough core, and slice the bulb 1/8 inch (0.37 centimeter) thick, preferably on a mandoline. Toss the fennel, apple, dill, and lemon juice together in a medium bowl. Season with salt and pepper to taste.

• Step 7

  Spread a generous spoonful of the romesco on each of 6 plates, then top with salmon. Serve the crudités alongside.

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