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  3. Broiled Salmon and Peppers with Romesco Sauce

Broiled Salmon and Peppers with Romesco Sauce

By Cat CoraPublished: Jan 26, 2016
Broiled Salmon and Peppers with Romesco Sauce
Con Poulos. Food Stylist: Christine Albano. Prop Stylist: Megan Hedgepeth
Yields:
4
Prep Time:
30 mins
Total Time:
35 mins
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This recipe provides a huge dose of heart-healthy omega-3s, found in both the salmon and the almonds in the zest romesco sauce.

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Ingredients

  • 1 cup 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 cup cherry tomatoes
  • 3 Tbsp. olive oil
  • 1 clove garlic
  • 1 Tbsp. raw almonds, roughly chopped
  • 2 tsp. sherry vinegar

Directions

    1. Step 1Heat broiler. Cook the couscous according to package directions.
    2. 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.
    3. 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.
    4. 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.
    5. Step 5Place the salmon on a broiler-proof pan lined with nonstick foil and broil to desired doneness, 7 to 10 minutes.
    6. 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.
From: Woman's Day US
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