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Ingredients

• 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
• 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

Description

Jazz Up Simply Grilled Salmon And Summer Vegetables With A Zesty Sauce Based On The Classic Spanish Romesco. Made With Roasted Red Peppers, Tomatoes And Almonds, This Sauce Is A Great Match For Any Seafood, Poultry Or Vegetables. Using Smoked Paprika Brin

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