Although I am sad the weekend is over, reflecting back, I had enough relaxation to be prepared for this Monday morning. I feel refreshed and that is a GOOD feeling.
Yesterday evening, both Brandon and I happened to be in the mood for seafood. After a weekend of eating out (Chipotle on Friday and more Mexican on Saturday), we picked up some wild caught salmon* from the grocery and all the ingredients for a flavorful red pepper sauce to complement the fillets. The thing I love about salmon, besides all the health benefits, is that even if you are not a big seafood lover, salmon is usually enjoyed by people who do not care for fish. Preparing this dish is really simple and can easily be a “30-minute meal” on busy weeknights or a way to surprise your sweetie with a romantic dinner for two.
The main ingredients of the sauce are comprised of roasted red peppers, almonds, garlic, tomatoes, and olive oil; the combination of which leaves you with a sweet red pepper sauce that is versatile enough to go well with any type of fish. You might also consider substituting zucchini with other vegetables; broccoli, cauliflower, eggplant, etc.
The taste of the red pepper sauce is heavenly; sweet, tangy, and actually a little crunchy from the almonds (maybe we just didn’t blend it up enough). The consistency reminds me of hummus and can double as a rich spread on a panini sandwich if there are leftovers. (hmmm…I will have to try that too)!! We added a green leafy salad and a slice of homemade honey wheat bread (future post!). What a wonderful Sunday evening.
Grilled Salmon & Zucchini with Red Pepper Sauce
Adapted from Eatingwell.com
Makes 4 servings
1/3 cup sliced almonds, toasted
1/4 cup chopped jarred roasted red peppers
1/4 cup chopped tomatoes
1 small garlic clove
1 T E.V.O.O
1 T red wine vinegar
1 tsp paprika
3/4 tsp salt, divided
1/2 tsp pepper, divided
1 1/4lb Wild Caught Salmon, skinned and cut crosswise into 4 portions
2 medium zucchini, halved lengthwise
1 T chopped parsley
Preheat the grill to medium. In a blender, process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 tsp salt and pepper, until smooth; set aside.
Coat the salmon and zucchini on both sides with cooking spray, then sprinkle with remaining salt and pepper. Grill, turning once, until salmon is cooked through and squash is soft and browned, ~3 minutes per side.
Transfer zucchini to cutting board and slice into 1/2″ pieces. Toss in a bowl with half the reserved sauce. Divide squash among 4 plates along with a piece of salmon on top. Top with the rest of sauce . Garnish with parsley (I forgot to do this!)
Nutritional Info per serving: 280 calories, 13 g Fat (2g Sat, 7g mono), 66mg Cholesterol, 8 g carbohydrate, 32 g protein, 2 g Fiber, 601 mg sodium, 871 mg potassium
Vitamin C: 35%
Magnesium and Vitamin A: 20%
*Wild caught salmon is the optimum choice when choosing fillets at the market. The nutritional profile is higher and there is less risk of possible contaminants. Salmon is not only high in protein and healthy omega-3 fatty acids, but a 4-oz serving contains a full day’s worth of Vitamin D! It also contains Vitamins B12, B6, selenium, and magnesium!
I highly recommend wild-caught Alaskan salmon, but since it is considerably more expensive, wild-caught Atlantic salmon is good enough to reap the heart healthy benefits. I try to consume some type of fish about 2-3 times per week. This is usually in the form of salmon, albacore tuna, or shrimp.