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Grilled Salmon & Zucchini with Red Pepper Sauce

Grilled Salmon & Zucchini with Red Pepper Sauce

Nutrition Facts
  • cal. (kcal) 280
Grilled Salmon & Zucchini with Red Pepper Sauce
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 8

Ingredients

  • 1/3 cup sliced almonds, toasted (see Tip)
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape tomatoes, or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar, or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/4 pounds wild-caught salmon fillet, (see Note), skinned and cut crosswise into 4 portions
  • 2 medium zucchini, or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 tablespoon chopped fresh parsley, for garnish

Directions

  1. Preheat grill to medium.
  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
  3. Coat salmon and zucchini (andor summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
  4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.
  5. Tips: Note: Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.orgcrseafoodwatch.asp).
  6. Tips: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
  7. To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 280 cal., 13 g total fat (2 g sat. fat), 66 mg chol., 601 mg sodium, 8 g carb. (2 g fiber), 32 g pro.

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