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Grilled Salmon & Zucchini with Red Pepper Sauce

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Grilled Salmon & Zucchini with Red Pepper Sauce

Burris, Ken

35 mins total
35 mins prep

280 calories/serving

Recipe Filed Under
Vegetable, Nut, Salmon, Mediterranean, Spanish, Blender, Barbecue & Grilling, Easy, Low Carb, Low Cholesterol, Low Fat, Diabetic, Gluten Free, Healthy, Main Dish, Dinner, Father's Day, Fall, Spring, Summer, Picnic, Birthday, Bridal Shower, Mother's Day, Baby Shower, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

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.

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° angle, separating the fillet from the skin without cutting through either.