Grilled Salmon & Zucchini with Red Pepper Sauce

Made it,
Loved it.

Serving size 4

Prep Time 35MIN

Total Time 35MIN

Ingredients

⅓ cup sliced almonds, toasted (see Tip)
¼ cup chopped jarred roasted red peppers
¼ cup halved grape tomatoes or cherry tomatoes
1 small clove garlic
1 Tbsp extra virgin olive oil
1 Tbsp sherry vinegar or red-wine vinegar
1 tsp paprika, preferably smoked
¾ tsp salt, divided
½ tsp freshly ground pepper, divided
1 ¼ lb 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 Tbsp 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.