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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - FISH |
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ELÍAS’s RED PEPPER SAUCE
- GRILLED SALMON & ZUCCHINI
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INGREDIENTS: |
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· 1/3 cup
Almonds, sliced, toasted
· ¼ cup chopped
jarred roasted red peppers
· ¼ cup Grape
Tomatoes, halved &/ or Cherry Tomatoes
· 1 Garlic Clove,
small
· 1 Tbs.
Extra-Virgin Olive Oil
· 1 Tbs. Sherry
Vinegar &/or Red-Wine Vinegar “KOSHER”
· 1 tsp. Paprika,
preferably smoked
· ¾ tsp. Salt,
divided
· ½ tsp. Pepper,
freshly, ground pepper, divided
· 1¼ lbs. Salmon
Fillet, wild-caught, skinned and cut
crosswise into 4 portions
· 2 Zucchini,
medium &/or summer squash (or 1 of each),
halved lengthwise
· Canola &/or
Olive Oil cooking spray
· 1 Tbs. Parsley,
fresh, chopped, for garnish
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1.
Preheat grill to medium heat.
2. Process almonds, peppers, tomatoes, garlic, oil,
vinegar, paprika, ¼ teaspoon salt and ¼ teaspoon
pepper in a food processor or blender until smooth.
3. Set aside.
4. Coat salmon and zucchini (+/- summer squash) on
both sides with cooking spray.
5. Then sprinkle with the
remaining ½ teaspoon salt and ¼ teaspoon pepper.
6. Grill.
7. Turning once, until the salmon is just cooked
through and the squash is soft and browned ~ 3
minutes per side.
8. Transfer the squash to
a clean cutting board.
9. When cool enough to handle.
10. Slice into ½ inch
pieces.
11. Toss in a bowl with
half of the reserved sauce.
12. Divide the squash among 4 plates along with a
piece of salmon topped with some of the remaining
sauce.
13. Garnish with parsley,
if desired.
YIELDS: 4 servings.
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Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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