Name: Broiled Salmon and Peppers with Romesco Sauce
Prep time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 c. couscous; 1 1 1/4 lb. piece skinless salmon fillet, cut into 4 pieces; 2 tbsp. fresh lime juice; kosher salt; Black pepper; 3 red peppers, quartered lengthwise; 1 medium red onion, sliced into rounds; 1/4 c. cherry tomatoes; 3 tbsp. olive oil; 1 clove garlic; 1 tbsp. raw almonds, roughly chopped; 2 tsp. sherry vinegar

Step 1Heat broiler. Cook the couscous according to package directions.

Step 2Place the salmon in a bowl and toss with the lime juice and 1/4 teaspoon each salt and pepper. Let sit while broiling the vegetables.

Step 3On a large rimmed baking sheet, toss the peppers, onion, tomatoes, 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Broil, tossing once, until the vegetables are tender and slightly charred, 8 to 10 minutes.

Step 4Transfer the tomatoes and 4 pieces of red pepper to a food processor. Add the garlic, almonds, vinegar and the remaining 2 tablespoons oil; process until smooth.

Step 5Place the salmon on a broiler-proof pan lined with nonstick foil and broil to desired doneness, 7 to 10 minutes.

Step 6Transfer the remaining vegetables to a cutting board and roughly chop. Fold the vegetables into the couscous and serve with the salmon and romesco sauce.

Broiled Salmon and Peppers with Romesco Sauce

Ingredients

Directions

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