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HANDS-ON: 15 MIN. // TOTAL: 15 MIN. // SERVES 4

grilled salmon with quick romesco

Romesco is a Spanish sauce typically made by pureeing roasted peppers, tomatoes, almonds, and olive oil. The result is a vibrant and creamy—but dairy-free—sauce for meat, fish, and poultry. In this variation, I skip the tomatoes and use jarred roasted peppers to save time. If you don’t like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch it, then proceed with the sauce.

Cooking spray

4 (6-ounce) skinless salmon fillets

3/4 teaspoon kosher salt

1/2 cup chopped bottled roasted red bell peppers, rinsed and drained

10 whole blanched almonds, or 3 tablespoons slivered almonds

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

1 garlic clove

1 Heat a grill pan over medium-high. Coat the pan with cooking spray. Sprinkle the fish evenly with 1/2 teaspoon of the salt. Arrange the fish in the pan; cook for 4 minutes on each side or until the fish flakes easily when tested with a fork, or to the desired degree of doneness.

2 While the fish cooks, place the remaining 1/4 teaspoon salt, the bell peppers, almonds, oil, vinegar, and garlic in a blender or food processor and process until smooth. Serve the romesco over the fish.

(SERVING SIZE: 1 FILLET AND 3 TABLESPOONS SAUCE): CALORIES 340; FAT 18G (SAT 3G, UNSAT 14G); PROTEIN 39G; CARB 3G; FIBER 1G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 498MG; CALC 5% DV; POTASSIUM 21% DV