Red Pepper Sauce with Grilled Salmon and Zucchini
Barbi provided this recipe at our Peppers workshop
at Missouri Botanical Garden
on May 14, 2016.
⅓ c sliced almonds, toasted (see Tip) ½ t freshly ground pepper, divided
¼ c chopped jarred roasted red peppers 1¼ lb wild-caught salmon fillet, skinned
¼ c halved grape tomatoes or cherry tomatoes and cut crosswise into 4 portions
1 small clove garlic 2 medium zucchini or summer squash
1 T extra-virgin olive oil (or 1 of each), halved lengthwise
1 T sherry vinegar or red-wine vinegar canola or olive oil cooking spray
1 t paprika, preferably smoked 1 T chopped fresh parsley, for garnish
¾ t salt, divided
Preheat grill to medium.
Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, ¼ t salt and ¼ t pepper in a food processor or blender until smooth; set aside.
Coat salmon and zucchini on both sides with cooking spray, then sprinkle with the remaining ½ t salt and ¼ t 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 ½ 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
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.