This roasted red pepper sauce is really unique and different, but in a great way! I served it over salmon but it would be great on tilapia, chicken, or mixed with steamed/sauteed vegetables, too. My husband took a bite of this and said, “wow, I’ve never had anything like this before!” and loved it. The food processor does all the work in this recipe, all you have to do is mix it up and spoon it over your perfectly cooked salmon!
This sauce can be described as slightly sweet, tangy, nutty, and very savory. With just a spoonful of this sauce the entire filet of salmon was transformed from a simple dish to an interesting one. I love that this is quick and easy enough for a weeknight meal but could also be a great dish to serve to company. The recipe makes enough that you will likely have leftovers unless you cook for 6, so be sure to plan different ideas for the leftovers!
Salmon with Roasted Red Pepper Sauce
- 1/3 cup roasted sunflower seeds (original recipe calls for toasted, sliced almonds)
- 1/4 cup chopped jarred roasted red peppers
- 1/4 cup halved grape or cherry tomatoes
- 1 small clove garlic
- 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon red-wine vinegar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 6 wild-caught salmon fillets, skinned (1 1/4 pounds)
- 2 medium zucchini, halved lengthwise
1) In a small food processor, combine the sunflower seeds, peppers, tomatoes, garlic, olive oil, vinegar, paprika, salt, and pepper. Pulse until smooth.
2) Prepare salmon by preferred method–roasted (400F for 20 minutes) or in a pan (5 minutes per side over medium heat until fish is opaque). Spoon sauce over salmon and serve.
Servings: 6 Nutritional Information for sauce per serving: Calories: 67 Fat: 6g Carbs: 2g Fiber: 1g Protein: 1g
WW PointsPlus for sauce: 2.