Grilled salmon

Serves 6

606

Grilled salmon

Author:

Mirko Spanac

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Ingredients

• 1 300 g/12 oz jar roasted red peppers, drained (8 oz drained) or 2 roasted peppers
• 1 cup cherry tomatoes
• 2-3 garlic cloves
• 2 tbsp red wine vinegar
• ⅓ cup almonds
• 1 tsp paprika
• 1 tsp salt
• ¼ tsp ground black pepper
• 600 g/1 ½ lb salmon fillets, cut into 6 fillets
• 2 medium sized zucchini, sliced lengthwise

Instructions

1. Preheat grill/grill pan to medium heat.
2. In a blender or food processor, combine peppers, tomatoes, garlic, vinegar, almonds, paprika, salt and pepper until you have a smooth mix. Set aside.
3. Moist salmon and zucchini with olive oil (using an oil mister, for example).
4. Season with salt and pepper to taste.
5. Grill salmon and zucchini for 3-4 minutes on each side, until salmon is cooked and zucchini is tender (turn them once).
6. Put the salmon and zucchini into a serving plate.
7. Pour the Romesco sauce (prepared in step 2) over top of it and serve (1 salmon fillet with sauce per person).