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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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.

  • 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.

  • 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.


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 (seafoodwatch.org).

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.

Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition Facts

295 calories; protein 31.7g; carbohydrates 8.3g; dietary fiber 2.2g; sugars 2.8g; fat 14.4g; saturated fat 2.2g; cholesterol 66.3mg; vitamin a iu 977.9IU; vitamin c 21.5mg; folate 44.3mcg; calcium 100mg; iron 1.6mg; magnesium 80.8mg; potassium 877mg; sodium 600.5mg; thiamin 0.2mg.

Reviews (5)

Read More Reviews
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved this dish. The sauce was super and I'll be making this again. Read More
Rating: 5 stars
The sause for this was amazing! Very very tasty! Drew Vernon BC Read More
Rating: 5 stars
Delicious!!! Made this tonight for family and friends with salmon we caught in Alaska. Everyone loved it and declared it a definite "do again" recipe.. The sauce is a winner; the smoked paprika is the hidden star. I made a quadruple batch intending to freeze the extra for a pasta sauce or a future salmon night. We grilled both zucchini and summer squash. I actually did not expect it to be good since I have never really liked zucchini (except in zucchini bread or muffins) or summer squash but it was wonderful. Served with a kale salad and steamed asparagus. Using jarred organic roasted red peppers was so easy (a huge timesaver to roasting peeling and seeding yourself). I found this recipe site by googling gf dairy free sugar free sauces for salmon. This is so healthy!!! Love it. Read More
Rating: 5 stars
Incrediable This is the first time I have ever cooked Salmon and I was a little timid. But this was so simple and easy. And it was incredibly delicious. This will be a once a week meal from now on. Pros: Easy Read More
Rating: 5 stars
It was the sauce... not only an excellent pairing with salmon I poured it over grilled veggies and steak 4 days later and kicked that dish up as well. No sherry or red wine vinegar so used Rice Wine vinegar - AN OUTSTANDING SIX STARS (if it were possible). Read More
Rating: 4 stars
I really liked this however next time I would cut back on the vinegar - I found it to be too much. Read More
Rating: 5 stars
Loved it...my husband licked the plate clean with the sauce! Read More
Rating: 5 stars
Totally agree - six stars all the way!! Wonderful flavor - the sauce totally finished it! I served with a harvest grain artesian bread to mop up the sauce. (wish I'd made more!) Really good - will definitely make again! Read More
Rating: 5 stars
Perfect base for a phenominal meal! I used aubergine instead of zucchini and it worked perfectly! I also doubled the sauce and served it on a bed of orzo pasta mixing a little of the sauce through. It was fantastic! Read More