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Broiled/Grilled Salmon with Romesco Sauce


grilled salmonToday's recipe features a simpler but still very tasty version of a Spanish romesco sauce.

 
Romesco sauce originated in the tiny coastal town of Tarragona – located in the Catalonia region – where fishermen created it as a sauce for seafood.
 
This classic sauce is typically made from a mixture of nuts, garlic, olive oil, chili peppers, and roasted or sun-dried red bell peppers.
 
Our version substitutes whole-grain bread crumbs for the nuts typically used in a romesco sauce, and you can certainly use finely chopped nuts instead of the breadcrumbs.
 
Broiled/Grilled Salmon with Romesco Sauce
Cooking Time 15 minutes
Serves 4
 
1/4 cup coarsely chopped, jarred roasted red peppers, drained
1 Roma (plum) tomato, coarsely chopped
3 tbsp. whole-grain breadcrumbs OR finely chopped nuts (e.g., walnuts, almonds, cashews, hazelnuts)
1 tbsp. plus 1 tsp. organic extra virgin olive oil, divided
1 1/2 tsp. salt-free Italian seasoning (or Vital Choice Organic Salmon Marinade Mix), divided
3/4 tsp. smoked paprika, divided
1 garlic clove, chopped
4 (6-oz. or 4-oz.) wild salmon fillets (sockeye, king, or silver)
 
Sauce instructions
  1. In a food processor, combine peppers, tomato, breadcrumbs, 1 tablespoon of the oil, vinegar, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the paprika, and garlic.
  2. Process until smooth; season with pepper to taste. Transfer to a small serving bowl; set aside.
Salmon instructions
  1. Coat grill rack with oil or nonstick cooking spray. Preheat broiler or grill to medium (300°F to 350°F).
  2. Brush fillets with remaining 1 teaspoon oil. In a small bowl combine remaining 1 teaspoon Italian seasoning and remaining 1/2 teaspoon paprika. Sprinkle on fillets. Season with pepper to taste.
  3. Broil or grill, covered, 6 to 8 minutes or until fish flakes easily with a fork. Do not overcook!
  4. Transfer fillets to a serving platter. Drizzle 3 tablespoons of the sauce on each fillet, and serve.
Nutrition Facts per Serving*:
Calories 280; Fat 12g; Saturated Fat 2g; Cholesterol 60mg; Sodium 460mg; Carbohydrate 14g; Fiber 1g; Protein 24g 
 
*These numbers assume that you use whole grain breadcrumbs; substitution of nuts will raise the calorie and fat numbers significantly, and increase the fiber and protein numbers slightly.
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