Grilled Salmon & Zucchini with Red Pepper Sauce
From: EatingWellJazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.
Servings: 4 servings
Prep:
35 mins
Total:
35 mins
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 (and/or 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.
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.org/cr/seafoodwatch.asp).
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.org/cr/seafoodwatch.asp).
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.
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 Facts
Calories 280, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Cholesterol 66 mg, Sodium 601 mg, Carbohydrate 8 g, Fiber 2 g, Protein 32 g, Potassium 871 mg. Daily Values: Vitamin A 20%, Vitamin C 35%. Exchanges: Vegetable 1.5,Lean Meat 4,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
delicious
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