Tim and I tried a new salmon recipe last night. I found this one on the Eating Well website, where I often go to try new and healthy recipes.
Last night we opted for the Grilled Salmon & Zucchini with Red Pepper Sauce.
Here’s the recipe! (Makes 4 servings)
- 1/3 cup sliced almonds, toasted
- 1/4 cup chopped jarred roasted red peppers (We used a red pepper and just grilled it instead of buying them in a jar)
- 1/4 cup halved grape or cherry tomatoes
- 1 small clove garlic
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sherry or red-wine vinegar (We used red-wine vinegar)
- 1 teaspoon paprika, preferably smoked (We didn’t have paprika, so we skipped this ingredient)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 1/4 pounds wild-caught salmon fillet, skinned and cut crosswise into 4 portions
- 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise (We used 2 green zucchini – the store was out of summer squash)
- Canola or olive oil cooking spray (We used olive oil cooking spray)
- 1 tablespoon chopped fresh parsley , for garnish (We skipped the garnish)
- 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.
For a side dish, I whipped up my go-to asparagus side dish – just mix asparagus, minced garlic, and balsamic vinaigrette in a bag, throw on a cooking sheet in the oven at 400 degrees for about 10 minutes. Super easy and delicious.
The meal was really tasty. The sauce actually had a little kick to it, which was surprising because we didn’t use any strong spices. But it wasn’t too spicy for me (I don’t eat spicy foods!) so that was good. I wonder how the missing paprika would have changed the taste? And next time I want to use a summer squash and zucchini combo. Overall the meal was good though – and the easy preparation was key for not getting in from subbing Kim’s Cardio Blast class / running to the grocery store until about 8:30.
Plus, since we made 4 servings, I get to have the leftover salmon serving on my salad for lunch today. Bonus!
One last thought – one feature about the Eating Well website that I like so much is when they provide the nutritional information for their recipes!
Per serving for the salmon recipe (not including the asparagus side):
- 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.
This recipe also provided 35% of the daily value for Vitamin C, and 20% of the daily value for Magnesium and Vitamin A.
Salmon is definitely one of my favorite go-to healthy meals – it’s one of the best sources of Omega 3 Fatty Acids.
Question of the Day: Do you like salmon? If so, what is your favorite salmon recipe? Share!
Leaving you with a quote I found on the Prana Power Yoga Facebook page this morning:
“Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather. ” ~John Ruskin
In my opinion, rain also means no bootcamp tonight – grrr!
Have a great day, despite the rain!