Serves 4 Cook Time 15 minutes
1/3 C *almonds, sliced and toasted
1/4 C jarred roasted red peppers, chopped
1/4 C grape tomatoes, halved
1 small clove garlic
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar OR sherry vinegar
1 tsp smoked paprika
1/2 tsp fresh ground pepper, divided
1 1/4 lb wild caught salmon, skinned and cut crosswise into 4 portions
2 medium zucchini OR summer squash, halved lengthwise
1 Tbsp fresh parsley. chopped
- Preheat grill to medium.
- 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.
- 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. Grill, turning once, until the salmon is just cooked through (4-6 minutes per side) and the squash is soft and browned, about (3 minutes per side).
- 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. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.
*Daily serving size of nuts is 3 Tablespoons.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center