Grilled Salmon & Zucchini with Red Pepper Sauce
>From EatingWell Magazine May/June 2009

Makes 4 servings

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes

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

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.

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