Serves 4

For the marinade:
1/4 olive oil
1/4 cup garlic cloves
1/4 cup roasted red peppers, seeded and peeled
1/4 cup chopped plum tomatoes
1/4 cup ancho chiles, seeded and soaked
1/4 cup white bread cubed
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup hazelnuts
1 tablespoon honey
to taste salt and pepper

In a sauté pan, heat olive oil. Add garlic cloves, roasted peppers, tomatoes, chili and bread cubes. Fry until ingredients turn lightly brown. Deglaze pan with red wine vinegar, and red wine.
Puree in a blender until smooth. Add hazelnuts and honey. Blend until smooth. Season with salt and pepper and honey.

For the Stewed leeks and onions:
2 leeks, sliced 1/4-inch
1 medium white onion, sliced thin
4 cloves fresh garlic, sliced thin
1 tablespoon sugar
1 cup clam juice
1 tablespoon capers
1 tablespoon picked fresh thyme
to taste salt and pepper

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.

For the tomato oil:
6 plum tomatoes
1 tablespoon olive oil
1 tablespoon chopped thyme
to taste salt and freshly ground pepper
1/2 cup roasted garlic
1/2 cup ancho powder
2 tablespoons honey
3 cups pure olive 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.

For Salmon:

Season the salmon with salt and pepper. Place the salmon for 5 minutes in the marinade. Grill for 3 minutes on each side and serve on top of the melted leeks and onions, and oven dried tomato oil.

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