Zesty Grilled Salmon with Zucchini Pepper Sauce

by on January 15, 2013

Ingredients (serves 4)
¼ cup of chopped red peppers
¼ cup of halved tomatoes (grape or cherry)
1 small clove of garlic
1 tablespoon of extra-virgin olive oil
1 tablespoon of apple cider vinegar
1 teaspoon of paprika
1 tablespoon of pepper
Crushed chillies to taste
4 x 5oz pieces of wild-caught salmon fillet
4 medium zucchinis halved lengthwise
Olive oil cooking spray

  1. Preheat grill to medium.
  2. Process the chopped peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon pepper and chillies in a food processor or blender until smooth; set aside.
  3. Coat zucchini on both sides with olive oil spray, then sprinkle both zucchini and salmon pieces with the remaining pepper.
  4. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned. Should take about 3-5 minutes
  5. Take the squash off the grill and transfer to a cutting board. When it is cool enough to handle, slice into 1/2-inch pieces.
  6. Take the zucchini and toss in a bowl with reserved sauce.
  7. Divide the squash among 4 plates along with a piece of salmon.

1 serving:
Calories: 260
Protein: 31g
Carbs: 9g (3g sugars, 4g fibre)
Fat: 12g

from October 2010:

Brought you again by our very own Victoria Felkar!