So when I came across this recipe, I had to give it a shot. Especially when I saw the romesco-like sauce with it...I knew in an instant it was going to be a good one!
I served this with some sauteed zuke, onion and mushrooms, garlic mashed potatoes and a salad. We had some left over sauce, so we used it by putting it over some grilled scallops. Delish!
Grilled Salmon with Roasted Red Pepper Sauce
Adapted from Eating Well magazine
1/4 cup sliced almonds, toasted slightly in a dry pan over medium heat
1 red bell pepper
1/4 cup halved grape tomatoes or cherry tomatoes
2 cloves garlic
1 tbsp extra-virgin olive oil
1 tsp sherry vinegar or red-wine vinegar
1 orange, halved
1 tsp paprika, preferably smoked
1 tsp salt, divided
freshly ground pepper
3/4 - 1 lb wild-caught salmon fillet, cut into 2 portions
Canola or olive oil cooking spray
1 tablespoon chopped fresh parsley for garnish
Turn the broiler on high. Line a baking sheet with aluminum foil and core and seed the pepper. Split the pepper in half and press down on the baking sheet to flatten. I usually roast the top too, just remove the stem. Broil until blackened. To peel easily, place the blackened peppers in a zip lock bag, seal and let steam for about 5 minutes. Remove the peppers and you should be able to peel the blackened skin off easily. Do not rinse.
In a food processor or blender, process the almonds, roasted pepper pieces, tomatoes, garlic, oil, vinegar, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the juice of 1/2 your orange. Process. Add more juice if needed to get a smooth, sauce consistency. Taste and adjust salt and pepper as needed.
Heat up a grill pan over medium high heat (we used our gas grill outside). Remove the fish from the marinade and give it a little salt & pepper. Give the pan a quick spray with canola oil and add your fish. (If you didn’t marinate, add a little extra olive oil to the pan). Grill about 3 - 5 minutes per side, depending on the size and thickness of your fish. Be sure to crisp up the skin side.
When you think the fish is almost done, remove it from the pan, set on a plate, squeeze with a little remaining orange, and cover with foil. It’ll finish cooking on the plate with the carryover heat. To serve, place a little sauce down on each plate and top with a piece of fish. On the side, we had oven roasted potatoes and pan-sauteed asparagus.