Saturday, October 12, 2013

Grilled Salmon and Zucchini with Red Pepper Sauce


1/3 cup sliced almonds, toasted
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape or cherry tomatoes
1 small clove garlic
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
1 teaspoon smoked paprika
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 wild-caught salmon fillets, skinned (1 1/4 pounds)
2 medium zucchini, halved lengthwise
1 tablespoon chopped fresh parsley, for garnish


Preheat the grill to medium.
In the bowl of a food processor or blender, combine the almonds, peppers, tomatoes, garlic, 1 tablespoon of the olive oil, vinegar, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth.
Lightly brush the salmon fillets and zucchini with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill about 3 minutes per side or until the salmon is just cooked through and the zucchini is soft and browned.
Chop the zucchini into 1/2-inch pieces and toss with half of the red pepper sauce. Divide the zucchini among 4 plates. Place a salmon fillet on each place and top with the remaining sauce. Garnish with parsley before serving.

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