Grilled Salmon & Zucchini with Red Pepper Sauce
>From EatingWell Magazine May/June 2009
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
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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