Recipe: Grilled Salmon & Zucchini with Red Pepper Sauce
- 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
- extra-virgin olive oil in your Evo Oil Sprayer
- 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
- 1 tablespoon chopped fresh parsley , for garnish
- Preheat grill to medium.
- Process almonds, peppers, tomatoes, garlic, a few spritzes of oil using your Evo Oil Sprayer, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
- Coat salmon and zucchini (and/or summer squash) on both sides with oil using your Evo Oil Sprayer 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.
- 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.
TIPS & NOTES
- 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 (mbayaq.org/cr/seafoodwatch.asp).
- 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.