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