Grilled Salmon & Zucchini with Red Pepper Sauce

• 1/3 cup sliced almonds, toasted (see Tip)
• 1/4 cup chopped jarred roasted red peppers
• 1/4 cup halved grape tomatoes or cherry tomatoes
• 1 small clove garlic
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1 teaspoon paprika, preferably smoked
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1-1/4 pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions 1-1/4 pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions
• 2 medium zucchini or summer squash (or 1 of each), halved lengthwise
• Canola or olive oil cooking spray
• 1 tablespoon chopped fresh parsley for garnish

Preparation

1. Preheat grill to medium.
2. 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.
3. 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.
4. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
5. 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.
6. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Tips

1. To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes. 2. To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 Contributed by: EatingWell.com