Grilled Salmon and Zucchini

Written on the 26 October 2013 by Bernie

Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.


Nutrition Info per Serving:

Calories: 280, Carbohydrates: 8 g, Fat: 13 g, Protein: 32 gr


1/3 cup sliced almonds, toasted

1/4 cup chopped jarred roasted red peppers

1/4 cup halved grape tomatoes, or cherry tomatoes

1 small clov 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 salmon fillet, skinned and cut crosswise into 4 portions

2 medium zucchini  halved lengthwise

Canola or olive oil cooking spray

1 tablespoon chopped fresh parsley, for garnish

Cooking Directions:

Step 1
Preheat grill to medium.

Step 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.

Step 3
Coat salmon and zucchini 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 zucchini is soft and browned, about 3 minutes per side.

Step 4
Transfer the zucchini 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 zucchini among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Author: Bernie
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