Romesco Sauce Over Sweet Potatoes with Grilled Salmon

One of the best things about traveling is indulging in the the local food, and the lasting memories these foods create. While visiting Barcelona a few years back I was first introduced to romesco sauce. Romesco sauce is a classic sauce from Catalonia, northeastern Spain, generally made from a ground mixture of tomatoes, red bell peppers, onion, garlic, almonds, and olive oil. Almonds play a generous and key role in this delightful sauce, which is usually served with grilled fish or poultry but can also be used as a condiment or a dip.

In the Wall Street Journal this week, adapted from Mason Hereford’s recipe, Roasted Sweet Potatoes with Chipolte Romesco, Feta, and Basil was featured. This romesco sauce is the best I have ever had. It is a twist on romesco sauce using chipotle peppers instead of traditional roasted red peppers. So simple to make and the spicy, smoky romesco sauce dolloped over roasted sweet potatoes is a stroke of perfection. A simple grilled salmon with a pinch of chili lime salt rounded out a sensational weeknight dinner. Yum! Yum!

Please share your favorite food memory from traveling. Remember when Julia Child had just landed on French soil and had her first lunch of Sole Meunière which made her fall in love with French cuisine, totally changed her life, and she in turn totally changed our lives and our way of eating?

Bon Appétit, Bon Weekend, et Bon Easter….Bonnie