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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.
6 min
4
1/3 cup sliced almonds, toasted (see Tip)
1/4 cup chopped jarred roasted red peppers1/4 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
Coconut or olive oil cooking spray
1 tablespoon chopped fresh parsley, for garnish
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
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.- See more at: http://www.healthintegrations.com/grilled-salmon-and-zucchini-red-pepper-sauce#sthash.11M4DEEa.dpuf
- See more at: http://www.healthintegrations.com/grilled-salmon-and-zucchini-red-pepper-sauce#sthash.11M4DEEa.dpuf
Eating Well
