Grilled Salmon and Zucchini with Red Pepper Sauce

Grilled Salmon and Zucchini with Red Pepper Sauce
Grilled Salmon and Zucchini with Red Pepper Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • 1/4

    cup heavy cream

Directions

1.Preheat grill to medium. 2.Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, cream, 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.

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