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20 minute dinner recipes

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Grilled Salmon & Zucchini with Red Pepper Sauce

http://www.eatingwell.com/recipes/grilled_salmon_zucchini_with_red_pepper_sauce.html

From EatingWell:  May/June 2009

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. 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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat grill to medium.
  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.
  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.

Nutrition

Per serving : 280 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 66 mg Cholesterol; 8 g Carbohydrates; 32 g Protein; 2 g Fiber; 601 mg Sodium; 871 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1 2/ vegetable, 4 lean-meat, 1 fat

Tips & Notes