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Broiled/Grilled Salmon with Romesco Sauce

This 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, though you can certainly use finely chopped nuts instead of the breadcrumbs.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
1/4 cup coarsely chopped, jarred roasted red peppers, drained
1 Roma (plum) tomato, coarsely chopped
3 tablespoons whole-grain breadcrumbs OR finely chopped nuts (e.g., walnuts, almonds, cashews, hazelnuts)
3/4 teaspoon smoked paprika, divided
1 garlic clove, chopped
Preparation
1.  Make romesco sauce: In a food processor, combine peppers, tomato, breadcrumbs, 1 tablespoon oil, vinegar, 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika and garlic. Process until smooth; season with pepper to taste. Transfer to a small serving bowl; set aside.
2.  Coat grill rack with oil or nonstick cooking spray. Preheat broiler or grill to medium (300°F to 350°F).
3.  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.
4.  Broil or grill, covered, 6 to 8 minutes or until fish flakes easily with a fork. Do not overcook!
5.  Transfer fillets to a serving platter. Drizzle 3 tablespoons of the sauce on each fillet, and serve.
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